Creamy and slightly tangy, this is just the dip to serve with
thick-cut potato chips, raw vegetables or tortilla chips.
Ingredients:
1/4 cup (60 mL) dry-packed sun-dried tomatoes
1 cup (250 mL) light sour cream
1/4 cup (60 mL) minced green onions
1/4 cup (60 mL) buttermilk
1/4 tsp (1 mL) salt
Pinch pepper
Pinch dried thyme
1 cup (250 mL) light sour cream
1/4 cup (60 mL) minced green onions
1/4 cup (60 mL) buttermilk
1/4 tsp (1 mL) salt
Pinch pepper
Pinch dried thyme
Preparation:
In bowl, pour boiling water over tomatoes; let stand for 10 minutes. Drain and finely chop.
In bowl, stir together tomatoes, sour cream, onions, buttermilk, salt, pepper and thyme. Cover and refrigerate for 4 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)
Tip: Replace dry-packed tomatoes with 1/3 cup (75 mL) oil-packed sun-dried tomatoes, draining and patting dry before chopping. Omit rehydrating.
In bowl, stir together tomatoes, sour cream, onions, buttermilk, salt, pepper and thyme. Cover and refrigerate for 4 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)
Tip: Replace dry-packed tomatoes with 1/3 cup (75 mL) oil-packed sun-dried tomatoes, draining and patting dry before chopping. Omit rehydrating.
Servings: 4
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