Basil and Sun-Dried Tomato Dip

7 Reviews

Prep: 15 min
Ready In: 1 hr 15 min

“Shelf life in the refrigerator is 2 days, covered.” - by TerryWilson

Ingredients

3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste

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Metric US

Original recipe yields 1 3/4 cups

Directions

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.

Nutrition

Amount Per Serving (14 total)

Calories
114 cal
6%

Fat
12 g
18%

Carbs
1.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (7)

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TerryWilson

Dec. 6, 2010

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

Carol

Jun. 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...." See more"