5 from 2 votes
Tomato Basil Dip
Roasted tomatoes, sun dried tomatoes and basil are combined with sour cream in this vegetarian, flavorful, creamy tomato basil dip recipe!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
cups dip
Calories:
379 kcal
Course:
Appetizer, Snacks
Cuisine:
Italian
Ingredients
- 2 cups cherry tomato
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- ½ cup basil divided
- 2 cups sour cream
- ¼ cup Parmesan Cheese
- ¼ cup tomatoes sun dried
Instructions
- Preheat the oven to 400°F.
- Place the tomatoes and garlic on a baking sheet covered with foil.
- Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.
- Place into the oven for 25 minutes.
- Place the sour cream in a food processor.
- Add the roasted tomatoes, garlic and basil.
- Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
- Mix well.
- Place in the refrigerator for 30 minutes then serve.
Cup of Yum
Nutrition Information
Serving
6serving
Calories
379kcal
(19%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
15g
(75%)
Cholesterol
64mg
(21%)
Sodium
219mg
(9%)
Potassium
581mg
(12%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
1350mg
(27%)
Vitamin C
22.2mg
(25%)
Calcium
227mg
(23%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4 cups dip
Amount Per Serving
Calories 379
% Daily Value*
| Serving | 6serving | |
| Calories | 379kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 64mg | 21% |
| Sodium | 219mg | 9% |
| Potassium | 581mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1350mg | 27% |
| Vitamin C | 22.2mg | 25% |
| Calcium | 227mg | 23% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.