Zesty Tomato Dill Dip
Equipment
- medium bowl
- Mixing spoon
- Container with a tight-fitting lid (for storage)
Ingredients
- 3 oven-roasted plum tomatoes cooled and chopped
- ¾ cup mayonnaise
- 2 tablespoons chopped dill pickle
- 2 tablespoons finely chopped scallion
- 1½ teaspoons fresh lemon juice
- 4½ teaspoons finely chopped red onion
- ½ teaspoon salt
- ¼ teaspoon Frank’s Red Hot Sauce
- Freshly ground black pepper to taste
Instructions
Combine Ingredients:
- In a medium bowl, combine the chopped oven-roasted tomatoes, mayonnaise, chopped dill pickle, finely chopped scallion, fresh lemon juice, finely chopped red onion, salt, Frank’s Red Hot Sauce, and freshly ground black pepper.
Mix Well:
- Mix all ingredients thoroughly until well combined.
Store:
- Store the dip in the refrigerator in a container with a tight-fitting lid for about 1 week.
Serve:
- Serve chilled as a dip with fresh vegetables, chips, or crackers.
Notes & Wine Advice
Wine Advice:
Pair this zesty tomato dill dip with a crisp white wine such as Sauvignon Blanc or a dry rosé. These wines will complement the tangy and creamy flavors of the dip.Nutrition values
Calories: 150 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 15 g | Sugar: 1 g