Yogurt, Sun-Dried Tomato and Basil Dip

  • Yield 4 - 6 servings
  • Prep 10 mins
  • Cook 0 mins


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
1/2 teaspoon sea salt to taste
1/4 teaspoon freshly ground pepper to taste
1/2 cup chopped walnuts, toasted, divided


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



Get every new post delivered to your Inbox.

Join 262 other followers