Yogurt, Sun-Dried Tomato and Basil Dip
Recipe by California Walnut Board
- Yield: 4 - 6 servings
- Prep: 10 mins
- Cook: 0 mins
Ingredients
- 1/4cup chopped smoked sun-dried tomatoes (may substitute an unsmoked dried tomato)
- 2cloves garlic
- 1/4cup each: sliced green onions and lightly packed basil leaves
- 1cup pre-strained plain Greek yogurt
- 1/2teaspoon sea salt to taste
- 1/4teaspoon freshly ground pepper to taste
- 1/2cup chopped walnuts, toasted, divided
Instructions
-
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.
Nutritional Info *per serving
- Calories 150
- Glycemic Load 0
- Fat 10g
- Saturated Fat 1.5g
- Polyunsaturated Fat 6g
- Monounsaturated Fat 2.5g
- Cholesterol 5mg
- Sodium 380mg
- Potassium 220mg
- Carbohydrate 7g
- Fiber 2g
- Sugars 4g
- Protein 9g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 6%
- Calcium 6%
- Iron 6%
