Mediterranean Yogurt Dip
- Yield servings
- 1 cup plain low-fat yogurt
- 3 tablespoons shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped oil-packed sun-dried tomatoes
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- Stir together all ingredients in a medium bowl. Cover and chill for at least 1 hour for flavors to blend.
- Serve with sliced raw vegetables, crackers and/or bread cubes.
Recipe courtesy of the California Milk Advisory Board