Yogurt, Sun-Dried Tomato and Basil Dip

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


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


  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.

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%