Spinach and Sun-Dried Tomato Dip

  • Yield 10 to 12 servings

This dip is loaded with nutrient rich spinach and tomatoes.


1 cup loose-pack chopped frozen leaf spinach, defrosted and squeezed of any excess moisture*
2 tablespoons chopped dry-packed sun-dried tomatoes, plumped (3 to 4 depending on size )*
3 scallions (white parts)
8 to 10 fresh basil leaves, chopped
1 garlic clove, peeled
2 cups plain, low-fat yogurt
1/2 cup low-fat sour cream
2 tablespoons grated parmesan cheese
Salt and freshly ground black pepper, to taste


  1. Place all ingredients in a blender or a food processor fitted with the metal blade and use on/off pulses for 45 seconds until quite smooth but still a bit chunky. Makes 3 cups
*To plump the tomatoes: Place tomatoes in a small pot of boiling water. Remove from heat and let sit 5 minutes before draining and chopping.



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