Yogurt, Sun-Dried Tomato, Walnut, and Basil Dip

12 Reviews

Prep: 10 min
Ready In: 10 min

“Toasted walnuts, fat-free yogurt and sun-dried tomatoes that aren't packed in oil make this a light dip! Try serving as an appetizer with veggies, baked chips or as a topper for baked potatoes.” - by California Walnut Board

Ingredients

1/4 cup chopped smoked sun-dried tomatoes (may substitute an unsmoked dried tomato)
2 cloves garlic
1/4 cup sliced green onions
1/4 cup lightly packed basil leaves
1 cup pre-strained plain Greek yogurt
Sea salt and freshly ground pepper to taste
1/2 cup chopped walnuts, toasted, divided

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Metric US

Original recipe yields 12 servings

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
51 cal
3%

Fat
3.6 g
6%

Carbs
3.1 g
1%

Based on a 2,000 calorie diet

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Reviews (12)

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Christine M

Dec. 15, 2010

"Excellent! I used regular sun-dried tomatoes and non-fat Greek yogurt. Despite the fact that this is made with a mere handful of ingredients, this dip is packed with flavor. Served on a veggie tray ..." See morebut the savory would go great with crackers, too."

collegechef08

Nov. 3, 2010

"I was skeptical about this one, but I'm really glad I tried it. I think it tastes best once it sits for about an hour. Thanks for the recipe!..." See more"