ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sun-Dried Tomato Dip

Yield 24 servings (serving size: 1 tablespoon dip and 3 bread slices)
The microwave works well for reconstituting dried foods such as apricots, mushrooms, and--in this case--sun-dried tomatoes.

Ingredients

  • 1 cup sun-dried tomatoes, packed without oil
  • 3/4 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, crushed
  • 2 cups chopped seeded tomato
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 72 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 18 ounces)

Nutrition Information

  • calories 83
  • caloriesfromfat 27 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 2.4 g
  • carbohydrate 13.2 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 205 mg
  • calcium 21 mg

How to Make It

  1. Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices.

  2. Note: The dip will keep in the refrigerator for up to 2 weeks.