Tis the season of summertime entertaining, and nothings says “Ina Garten meets backyard barbecue potluck” than an appetizer that looks pretty in an effortless kind of way. And by effortless, I mean three minutes in the food processor and one more minute to scrape it into a bowl. Ina would be proud.
Dill may not be the first herb that springs to mind when you think of flavors to pair with sun-dried tomatoes. Basil maybe, right? But trust me when I say that dill can be used for more than a smoked salmon appetizer.
If you’ve ever grown dill in your garden, you know that it grows like a weed, which I guess is why it’s often called “dill weed”…fancy that! Since our dill plant usually ends up growing to half my height, summertime puts me into a tailspin of dill recipe searches. It’s fantastic in a light buttermilk dressing, in shrimp quesadillas or even a pasta salad.
This dip was inspired by some sprigs of dill, and a brief rummage through my fridge and pantry to see what other ingredients I had on hand. Isn’t that the way the best recipes are born?! I always keep a bag of sun-dried tomatoes on hand, which I prefer to the oil-packed ones and Greek yogurt is a constant in our fridge, mostly because of my morning obsession with yogurt parfaits.
One of the tricks to using the non-oil-packed sun-dried tomatoes is to soak them in hot water for about five minutes to soften them up. Also, be sure to dice the tomatoes, rather than just chopping them, so that they puree easily in the food processor. This is a lesson I learned the hard way the first time I made this dip (the picture above shows them just chopped…be sure to make them smaller than that).
Like any good dip, this version is great with veggies, crackers or chips, but it’s just as good spread on a sandwich or used as a topping for grilled fish or chicken. Multi-purpose = easy entertaining!
Other recipes with sun-dried tomatoes:
Cookin’ Canuck’s Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes
Cookin’ Canuck’s Caprese Olive Oil Bread with Sun-Dried Tomato, Bocconcini & Basil
Gimme Some Oven’s Mediterranean Farro Salad
Namely Marly’s Pesto Veggie Burger with Sun-Dried Tomato Aioli
Simple Roots Wellness’ Zoodle Rosa
Sun-Dried Tomato & Dill Yogurt Dip
|Serving Size||2 tablespoons ||
|Amount Per Serving||As Served|
|Calories 251kcal Calories from fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Throw all of the ingredients in a food processor and 3 minutes later you'll have a fantastic Sun-Dried Tomato & Dill Dip, perfect for an appetizer, or spreading on a sandwich or even fish.
- 1/2 cup diced sun-dried tomatoes (not oil-packed)
- 1 cup plain nonfat Greek yogurt
- 1/2 tsp salt
- 1 garlic clove, minced
- 2 tbsp minced fresh dill
- Soak the sun-dried tomatoes in a bowl of hot water for 5 minutes to soften. Drain and squeeze dry in paper towel.
- In the bowl of a food processor, combine the yogurt, sun-dried tomatoes, salt and garlic.
- Pulse and blend, scraping down the sides several times, until smooth.
- Add the dill and pulse to combine.
- Serve with raw vegetables, baked tortilla chips or crackers.
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