Basil and Sun-Dried Tomato Dip7 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“Shelf life in the refrigerator is 2 days, covered.” - by TerryWilson
Original recipe yields 1 3/4 cups
- 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.
Amount Per Serving (14 total)
- 114 cal
- 12 g
- 1.5 g
- < 1%
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Be careful with the basil, too much and the taste changes dramatically...." See more"
"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...." See more"
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