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

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

13 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  California Walnut Board

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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.

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Reviews (13)

Rate This Recipe
Christine M
7

Christine M

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 but the savory would go great with crackers, too.

collegechef08
7

collegechef08

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!

EILISH40
6

EILISH40

Excellent light tasting dip and best served with vegetables - at least for us. Will be made often. Thanks for an inventive recipe.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 51 cal
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 3.1 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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