Sun-Dried Tomato Dip Recipe

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Ingredients:

Serving

1 cup sun-dried tomatoes , packed without oil
3/4 cup water
1/2 tsp dried oregano
1/2 tsp dried thyme
3 garlic cloves, crushed
2 cups chopped seeded tomato
3 tbsp olive oil
1/4 tsp salt
72 (1/2-inch- thick) slices diagonally cut french bread baguette, toasted (about 18 oz)

Directions:

Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices.
Note: The dip will keep in the refrigerator for up to 2 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	75.68 Kcal (317 kJ)
Calories from fat	18.33 Kcal
		% Daily Value*
Total Fat	2.04g	3%
Sodium	30.76mg	1%
Potassium	114.6mg	2%
Total Carbs	12.43g	4%
Sugars	1.31g	5%
Dietary Fiber	1.08g	4%
Protein	1.98g	4%
Vitamin C	3.1mg	5%
Iron	0.2mg	1%
Calcium	6.1mg	1%

Amount Per 100 g
Calories	157.17 Kcal (658 kJ)
Calories from fat	38.06 Kcal
		% Daily Value*
Total Fat	4.23g	3%
Sodium	63.89mg	1%
Potassium	238.01mg	2%
Total Carbs	25.82g	4%
Sugars	2.72g	5%
Dietary Fiber	2.25g	4%
Protein	4.11g	4%
Vitamin C	6.4mg	5%
Iron	0.5mg	1%
Calcium	12.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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