Creamy and slightly tangy, this is just the dip to serve with thick-cut potato chips, raw vegetables or tortilla chips.
- Portion size 375 servings
- Credits : Canadian Living Magazine: February 2006
Ingredients
Method
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.)
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 60 mg
- Protein 1 g
- Calories 16.0
- Total fat 1 g
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
