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.
Servings: 1 Cup
Calories: 31.2kcal
Ingredients
- ½ cup diced sun-dried tomatoes not oil-packed
- 1 cup plain nonfat Greek yogurt
- ½ teaspoon salt
- 1 garlic clove minced
- 2 tablespoons minced fresh dill
Instructions
- 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.
Notes
Weight Watchers Points: 1 (Points+), 1 (Old Points)
Nutrition
Serving: 2Tablespoon | Calories: 31.2kcal | Carbohydrates: 3.6g | Protein: 3.8g | Sodium: 170.5mg | Potassium: 2.5mg | Fiber: 0.4g | Sugar: 2.4g
