Basil and Sun-Dried Tomato Dip

Basil and Sun-Dried Tomato Dip

8
TerryWilson 10

"Shelf life in the refrigerator is 2 days, covered."

Ingredients 1 h 15 m {{adjustedServings}} servings 114 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
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BLT Dip

Chopped crispy bacon and fresh tomato mix it up with creamy sour cream and mayo.

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Reviews 8

  1. 8 Ratings

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TerryWilson
12/6/2010

Be careful with the basil, too much and the taste changes dramatically.

Carol
6/6/2011

I like this, but the family was not a huge fan. I make a similar dip with bacon (and real tomatoes) and it reminded me of that dip, so I kept expecting bacon. I love the fresh basil taste.

BigShotsMom
2/23/2013

This was a hit in my house. I puréed the sun dried tomatoes to get a smooth consistency and used dry basil. As I filled the dish for the second time I realized I had forgotten the lemon juice so I added a bit. It helped cut the richness but it was fine without it. Thanks, Terry!