Recipe courtesy of Sandra Lee
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5 min
5 min
2 1/2 cups dip



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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