Basil-Tomato Dip

Sun-dried tomatoes and fresh basil impart the taste of the Mediterranean to a homemade ranch-style appetizer dip.

Basil-Tomato Dip
Yield: 2 cups Prep 5 mins Cook 3 mins Chill 1 hr


  • 2 cups water
  • 1/3 cup dry-packed sun-dried tomatoes (about 10 halves)
  • 1 cup sour cream
  • 2/3 cup packed basil leaves, chopped
  • 1/2 cup mayonnaise
  • 1 package (1 ounce) Ranch seasoning-and-salad dressing mix
  • 1/4 cup milk
  • 1 teaspoon minced dried onion
  • 1/4 teaspoon garlic powder
  • Assorted veggies, chips, crackers

Make It

1. In small saucepan, bring water to a boil. Add tomatoes; simmer 3 minutes. Remove from heat; let stand 3 minutes to soften. Drain; let cool.

2. In bowl, mix sour cream, basil, mayonnaise, seasoning mix, milk, dried onion and garlic powder. Chop tomatoes into small pieces. Stir into mixture in bowl. Cover with plastic wrap. Refrigerate for at least 1 hour.

3. To serve, stir dip. Accompany with veggies, chips and crackers.

Nutrition Facts

Amount Per Serving: cal. (kcal): 47, Fat, total (g): 5, chol. (mg): 6, sat. fat (g): 2, carb. (g): 1, fiber (g): , pro. (g): 1, sodium (mg): 43, Percent Daily Values are based on a 2,000 calorie diet.