Name: Sun-Dried Tomato Dip
Yield: 24 servings (serving size: 1 tablespoon dip and 3 bread slices)
Ingredients: 1 cup sun-dried tomatoes, packed without oil; ¾ cup water; ½ teaspoon dried oregano; ½ teaspoon dried thyme; 3 garlic cloves, crushed; 2 cups chopped seeded tomato; 3 tablespoons olive oil; ¼ teaspoon salt; 72 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 18 ounces)

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Recipe Summary

Yield:

24 servings (serving size: 1 tablespoon dip and 3 bread slices)

Nutrition Info

Ingredients

1 cup sun-dried tomatoes, packed without oil
¾ cup water
½ teaspoon dried oregano
½ teaspoon dried thyme
3 garlic cloves, crushed
2 cups chopped seeded tomato
3 tablespoons olive oil
¼ teaspoon salt
72 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 18 ounces)

Directions

Step 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.

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Step 2

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

Nutrition Facts

Per Serving:

83 calories; calories from fat 27%; fat 2.5g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.3g; protein 2.4g; carbohydrates 13.2g; fiber 1.1g; cholesterol 0mg; iron 0.9mg; sodium 205mg; calcium 21mg.

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Sun-Dried Tomato Dip

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Sun-Dried Tomato Dip

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Sun-Dried Tomato Dip

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Sun-Dried Tomato Dip