Cherry tomatoes with sour cream dip
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Cherry tomatoes |
| 1 | cup | Sour cream |
| 1 | tablespoon | Chopped fresh dill -OR- |
| ½ | teaspoon | Dried dill weed |
| 1 | teaspoon | Fresh or frozen chopped chives |
| 1 | tablespoon | Chopped fresh parsley -OR- |
| ½ | teaspoon | Parsley flakes |
| Lettuce leaves | ||
Directions
Wash tomatoes, leaving stems on. Drain on paper towels.
Refrigerate.
In a small serving bowl, combine sour cream with rest of ingredients.
Refrigerate sauce, covered, about 1 hour, or until chilled.
Place dip in a bowl in center of a large serving tray. Arrange lettuce leaves around, placing cherry tomatoes on top of the lettuce.
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-30-95