5 from 2 votes
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 Time
10 mins
Total Time
10 mins
Servings:
1
Cup
Calories:
312 kcal
Course:
Appetizer, Snacks
Cuisine:
American
Ingredients
- ½ cup sun-dried tomato not oil-packed, diced
- 1 cup Greek yogurt plain, nonfat
- ½ teaspoon salt
- 1 garlic minced, clove
- 2 tablespoons dill minced fresh
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.
Cup of Yum
Notes
Nutrition Information
Serving
2Tablespoon
Calories
31.2kcal
(2%)
Carbohydrates
3.6g
(1%)
Protein
3.8g
(8%)
Sodium
170.5mg
(7%)
Potassium
2.5mg
(0%)
Fiber
0.4g
(2%)
Sugar
2.4g
(5%)
Nutrition Facts
Serving: 1 Cup
Amount Per Serving
Calories 312
% Daily Value*
| Serving | 2Tablespoon | |
| Calories | 31.2kcal | 2% |
| Carbohydrates | 3.6g | 1% |
| Protein | 3.8g | 8% |
| Sodium | 170.5mg | 7% |
| Potassium | 2.5mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.