Ingredients
- 8 oil-packed sun-dried tomatoes, finely chopped
- 1 chipotle pepper in adobo, finely chopped
- 1 tablespoon freshly chopped cilantro leaves
- 2 cups sour cream
- 1 teaspoon garlic, minced
- Salt
- Crudite platter and tortilla chips, for serving
Directions
Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro. Place in medium mixing bowl. Add 2 cups sour cream and the garlic. Transfer to a serving bowl and season with salt, to taste.
Serve with a crudite platter and tortilla chips.
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By cmjarmusz_12303321
Williamsville, 72
on November 09, 2009
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Easy to make. I rinsed off the adobe sauce from the chipolte pepper and took out the seeds before chopping it up. I chopped up the cilantro very fine. i love garlic, so used 2-3 cloves minced. I used ONLY 1 CUP of sourcreme (even used light and a few teaspoons of lime juice. Definitely goes with tortilla chips. yum
By pvmkmyer
Altadena, CA
on June 29, 2008
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I tried this yesterday on a couple of close friends, thinking I'd serve it for a large party I'm giving in a few weeks. I first used Sandra's proportions and it was completely tasteless except for the garlic. I then doubled everything: 8 more tomatoes, 1 more chipotle pepper; some extra cilantro and a bit more salt. It was still disappointing. I added fresh lemon juice to perk it up a bit; that helped a little. I had a lot left over. It's not bad, but I don't think anyone would ever ask for the recipe. I like sun-dried tomatoes and the smokiness of the chipotle, but I think they just don't work together. Sorry, Sandra.
By landerson7321_1...
Richton Park, IL
on June 27, 2008
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The flavor is excellent! I love sun dried tomatoes in oil... I usually combine them with goat cheese. Sour cream is delicius too...
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