"Shelf life in the refrigerator is 2 days, covered." — TerryWilson
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chopped sun-dried tomatoes
minced fresh basil
salt and ground black pepper to taste
Be careful with the basil, too much and the taste changes dramatically.
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.
I added more basil and lemon juice, and left out the sun dried tomatoes. It was a BIG hit with veggies.
I used this as a sandwich spread like another reviewer suggested. I cooked some seasoned chicken breast and sliced it. Then I pan toasted some sourdough, put the chicken on it with sliced of provolone. Then added lettuce and onion with the spread and yum yum.
This was a hit in my house. I puréed the sun dried tomatoes to get a smooth consistency and used dry basil. As I filled the dish for the second time I realized I had forgotten the lemon juice so I added a bit. It helped cut the richness but it was fine without it. Thanks, Terry!
I made this yesterday for a snack dip. I mixed up 1/3 of the recipe and got about 1/2 cup of dip. After I made it, I realized I forgot the lemon juice. However, it tasted fine. For the fresh basil I used 1 tsp. of dried as a subtitute. I used lite mayo and sour cream with no problems. I wasn't sure what would be good to dip with. I used some pretzels and that was tasty. The dip looked somewhat like the classic vegetable dips but had a very slight pizza after taste with pretzels.
This is so good! I spread it on panini sandwiches with grilled chicken & provolone cheese! Yummy! Mixed it all in my mini food processor. We also didn't let it sit for an hour. We served it right away & it was awesome!
I absolutely loved this! I've been looking for a good dip recipe, and this was it. Thanks for sharing this!
* Percent Daily Values are based on a 2,000 calorie diet.
Basil and Sun-Dried Tomato Dip
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 108
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