Sun-Dried Tomato Dip

8.7.18 I put this in the fridge overnight, and the flavor improved greatly. Bold, robust, and savory flavor, and I wouldn’t change a thing. Served today with Air Fryer Zucchini Chips, also a recipe on this site.

After reading through the recipe, I thought I would like this but knew 2 cloves of garlic and 3/4 tsp. salt seemed heavy handed, at least for my tastes. I used one clove of garlic and 1/2 tsp. salt and was very glad I made those adjustments. I think this is an "either you like it or you don't" kind of recipe, no in between. Hubby said it was ok, but nothing special. But the fact that he only tried one taste and didn't go back for more spoke more accurately--he didn't care for this at all. While I liked it a little better than he did, I don't believe I'd make a point of making this again. A bit lacking in flavor, this was nothing extraordinary or memorable.

My sister liked this, but I thought it was just o.k. I used it as a pasta sauce, which would be better with maybe some milk added to make it creamier and not as thick. It seemed to be missing something in the flavor, too. I used plain whole-milk yogurt instead of sour cream, but it seemed to be almost the same consistency, so I doubt that mattered. I probably will look for another sun-dried tomato recipe.