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Basil and Sun-Dried Tomato Dip

TerryWilson

"Shelf life in the refrigerator is 2 days, covered."
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Ingredients

1 h 15 m servings 114 cals
Original recipe yields 14 servings (1 3/4 cups)

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Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 114 calories; 12 g fat; 1.5 g carbohydrates; 0.6 g protein; 10 mg cholesterol; 121 mg sodium. Full nutrition

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Reviews

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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.

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 ...

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

Made it..ate it...loved it! I used Italian Herbs Crackers with it and made it to snack on for Thanksgiving. week while working on the heavy hitters...So quick...So easy. Recommend you put the Su...

I made it exactly the same and it was delicious!

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 p...

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 bas...

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 righ...