Sun-Dried Tomato Dip
serves: 8

2 cups plain low-fat yogurt
1/2 cup sundried tomatoes
1/2 cup fresh basil leaves, plus a few extra
salt to taste
freshly ground black pepper

Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)

Place the sundried tomatoes in a small saucepan and add just enough water to cover. Bring to a simmer, remove from heat and set aside to plump up for at least 15 minutes.

Drain the tomatoes and discard the liquid. In a food processor, puree the tomatoes, basil and drained yogurt. Stir in salt and pepper to taste.

Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with basil leaves.

Serve with fresh vegetables and pita wedges or as a condiment for grilled chicken.

Serving Size: 3 tablespoons


Number of Servings: 8
Per Serving
Calories 44 Carbohydrate 6 g
Fat 1 g Fiber 0 g
Protein 3 g Saturated Fat 0 g
Sodium 99 mg