Name: Sun-Dried Tomato and Oregano Dip
Total time: 1 h 10 min
Ingredients: 3/4 cup mayonnaise; 3 tablespoons rinsed, dried, and chopped oil-packed sun-dried tomatoes; 2 tablespoons grated Parmesan cheese; 2 teaspoons lemon juice; 1 tablespoon chopped fresh oregano; 1 clove minced garlic; 3/4 cup Greek yogurt

Why This Recipe Works

Sour cream might be the standard Creamy Dip base, but our tasters found that a combination of mayonnaise and Greek yogurt yielded the best flavor and texture. A squeeze of fresh lemon juice offset the richness of the mayonnaise and yogurt and added a citrus zing.

Merely stirring the ingredients together was not enough to fully integrate them into the dip. We found it best to process all ingredients in the food processor with the exception of the yogurt, which we stirred in at the end.

Before You Begin

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

Instructions

Process mayonnaise, sun-dried tomatoes, Parmesan cheese, oregano, garlic, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.

Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)