You are here: Home » Recipes » Yogurt, Sun-Dried Tomato and Basil Dip Yogurt, Sun-Dried Tomato and Basil Dip Recipe by California Walnut Board Yield 4 - 6 servings Prep 10 mins Cook 0 mins PrintEmail Ingredients 1/4 cup chopped smoked sun-dried tomatoes (may substitute an unsmoked dried tomato)2 cloves garlic1/4 cup each: sliced green onions and lightly packed basil leaves1 cup pre-strained plain Greek yogurt1/2 teaspoon sea salt to taste1/4 teaspoon freshly ground pepper to taste1/2 cup 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.