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Basil and Sun-Dried Tomato Dip

Basil and Sun-Dried Tomato Dip

  • Prep

    15 m
  • Ready In

    1 h 15 m
TerryWilson

TerryWilson

Shelf life in the refrigerator is 2 days, covered.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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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

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TerryWilson
6

TerryWilson

12/6/2010

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

Carol
4

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.

rdisabelle
1

rdisabelle

1/14/2012

I added more basil and lemon juice, and left out the sun dried tomatoes. It was a BIG hit with veggies.

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