Total Time
Prep 25 mins
Cook 0 mins

Found this on - best served if you allow it to chill for a few hours or overnight so that the spices come out in the dip.


  1. - 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.
  2. - Serve with a crudite platter and tortilla chips.