Yogurt, Sun-Dried Tomato and Basil Dip Recipe

Recipes

Yogurt, Sun-Dried Tomato and Basil Dip

Submitted By: Patty Mastracco

Toasted walnuts, fat-free yogurt and sun-dried tomatoes that aren’t packed in oil make this a light dip! Try serving as an appetizer with veggies, baked chips or as a topper for baked potatoes.

Servings: 12
Prep Time: 10m
Cook Time: N/A

Vegetarian Quick Chef Collection

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Ingredients

1/4 cup chopped smoked sun-dried tomatoes (may substitute an unsmoked dried tomato)

2 cloves garlic

1/4 cup each: sliced green onions and lightly packed basil leaves

1 cup pre-strained plain Greek yogurt

Sea salt and freshly ground pepper to taste

1/2 cup chopped walnuts, toasted, divided

Directions

Place tomatoes and garlic in a small food processor; process until tomatoes are in tiny pieces.
Add onions, basil and 2 tablespoons walnuts; pulse on and off until all ingredients are finely chopped.
Transfer to a medium bowl and stir in yogurt. Season to taste with salt and pepper and sprinkle with remaining walnuts.