Parmigiano Sun-Dried Tomato Dip

By jarren

Ingredients

• 3/4 cup (175 mL) sour cream
• 2/3 cup (150 mL) mayonnaise
• 2 tsp (10 mL) lemon juice
• 1 cup (250 mL) grated parmigiano-reggiano cheese
• 1/3 cup (75 mL) finely copped drained oil-packed sun-dried tomatoes
• 1/4 cup (50 mL) minced fresh chives or green onions
• 1/4 tsp (1 mL) pepper

Preparation

Step 1

In bowl, whisk sour cream, mayonnaise and lemon juice; whisk in cheese, tomatoes, chives and pepper: Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 5 days.)

Servings: 2 cups (500 mL)