Sun-Dried Tomato Dip
Yield: 16 servings
Cook Time: None.
Tips: Greek yogurt or other types of yogurt may be used. To make this dip with less calories, nonfat Greek yogurt (or other yogurt), low fat or light mayonnaise, and/or low fat or fat free sour cream may be used. Dried basil may be used instead of fresh basil leaves, if desired.
Suggestion: Delicious with assorted fresh raw vegetables, crisp vegetable straws, crackers, tortilla chips, and more.
Ingredients
- 1/4 cup sun-dried tomoatoes
- balsamic vinegar
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt (Greek or other)
- 2 garlic cloves, finely minced
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1/4 cup green olives, chopped
Directions
Place sun-dried tomatoes in a small bowl and add enough balsamic vinegar just to cover. Allow to soak for about 1 hour.
Remove tomatoes from vinegar and drain well (do not blot dry). Chop tomatoes finely, then mix with the sour cream, mayonnaise, yogurt, garlic, basil and olives. Cover and refrigerate until ready to serve.
Remove tomatoes from vinegar and drain well (do not blot dry). Chop tomatoes finely, then mix with the sour cream, mayonnaise, yogurt, garlic, basil and olives. Cover and refrigerate until ready to serve.