MENU
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Sun-Dried Tomato Dip

sun-dried tomato dip
Sun-Dried Tomato Dip
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 2

Want the skinny on this dip? Fresh herbs and sun-dried tomatoes are the real flavor scoop.

Updated May 6, 2005

Ingredients

  • 8
    sun-dried tomato halves, (not oil-packed)
  • 1/4
    cup chopped fresh parsley
  • 1
    tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
  • 1
    tablespoon olive or vegetable oil
  • 2
    teaspoons lemon juice
  • 1
    teaspoon red wine vinegar
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper
  • 1
    garlic clove, finely chopped
  • 3/4
    cup plain low-fat yogurt
  • 3/4
    cup sour cream

Steps

  • 1
    Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.
  • 2
    Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.
  • 3
    Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.

  • Serious calorie counters make this dip even lighter when they use fat-free yogurt and fat-free sour cream.
  • No self-respecting dip would be seen without an array of colorful cut-up vegetables, such as zucchini slices, red and yellow bell pepper strips and baby carrots.

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
15
Calories from Fat
10
% Daily Value
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
45 mg
Potassium
30 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved