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Sundried Tomato Dipping Sauce
Recipe adapted from dipping sauces served at Suzanne Levinson's Pommes Frites
Yield: Approximately 8 2-tablespoon servings
Ingredients
- 1/4 cup bottled, chopped sun-dried tomatoes packed in oil
- 1/2 teaspoon good-quality olive oil
- 1 teaspoon minced garlic
- Pinch ground clove
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch paprika
- Pinch cinnamon
- 3/4 cup low-fat mayonnaise
Directions
- In a small food processor, process tomatoes until pureed. Add all remaining ingredients except mayonnaise to the processor and process until smooth.
- Remove 1 1/2 tablespoons of the tomato mixture to a small bowl.
- In small mixing bowl, stir together mayonnaise and tomato mixture until well combined. Transfer to a serving bowl. Serve at room temperature.
Estimated Nutritional Analysis per Serving:
48 calories, 2 g fat, O mg cholesterol, 76 mg sodium, 1 g protein, 1 g carbohydrates
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