Spinach and Sun-Dried Tomato Dip

  • Yield: 10 to 12 servings


1cup loose-pack chopped frozen leaf spinach, defrosted and squeezed of any excess moisture*
2tablespoons 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
2cups plain, low-fat yogurt
1/2cup low-fat sour cream
2tablespoons 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.

Nutritional Info *per serving

  • Calories 51
  • Fat 2g
  • Cholesterol 8mg
  • Sodium 72mg
  • Carbohydrate 5g
  • Fiber .57g
  • Protein 4g