Search thousands of recipes reviewed by home cooks like you.

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

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

  • Prep

    10 m
  • Ready In

    10 m
California Walnut Board

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Christine M
7

Christine M

12/15/2010

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 but the savory would go great with crackers, too.

collegechef08
7

collegechef08

11/3/2010

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!

EILISH40
6

EILISH40

10/1/2010

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

More reviews

Similar recipes

ADVERTISEMENT