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Sun-Dried Tomato & Dill Yogurt Dip

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.
Prep Time10 mins
Total Time10 mins
Course: Appetizers, Snacks
Cuisine: American
Keyword: Gluten Free, Vegetarian
Servings: 1 Cup
Calories: 31.2kcal


  • 1/2 cup diced sun-dried tomatoes not oil-packed
  • 1 cup plain nonfat Greek yogurt
  • 1/2 teaspoon salt
  • 1 garlic clove minced
  • 2 tablespoons 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.


Weight Watchers Points: 1 (Points+), 1 (Old Points)


Serving: 2Tablespoon | Calories: 31.2kcal | Carbohydrates: 3.6g | Protein: 3.8g | Sodium: 170.5mg | Potassium: 2.5mg | Fiber: 0.4g | Sugar: 2.4g