dish
Sun-Dried Tomato Dip

8
Serves
44
Calories
9
Nutrients
6
Vitamins

Ingredients

2 cups plain low-fat yogurt
1/2 cup sundried tomatoes
1/2 cup fresh basil leaves, plus a few extra

Cooking Instructions

1. Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)

2. Place the sundried tomatoes in a small saucepan and add just enough water to cover. Bring to a simmer, remove from heat and set aside to plump up for at least 15 minutes.

3. Drain the tomatoes and discard the liquid. In a food processor, puree the tomatoes, basil and drained yogurt. Stir in salt and pepper to taste.

4. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with basil leaves.

Serve with fresh vegetables and pita wedges or as a condiment for grilled chicken.

Serving Size: 3 tablespoons

Nutrition Information

Number of Servings: 8
Calories
44
Protein
3 g
Total Carbohydrate
6 g
Dietary Fiber
0 g
Sugar
4 g
Total Fat
1 g
Saturated Fat
0 g
Cholesterol
5 mg
Percent Calories from Protein
30 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
17 %
Vitamin A
29 IU
Vitamin C
1 mg
Folate
1 mcg
Calcium
110 mg
Potassium
143 mg
Sodium
99 mg