Appetizers recipe

BASIL AND SUN-DRIED TOMATO DIP

yields: 8 servings (1 oz. per serving)

INGREDIENTS:

  • 6 sun-dried tomato halves, packed in oil
  • 1 cup Dannon® All Natural Plain Nonfat or Lowfat Yogurt
  • 2-1/2 Tbsp. chopped fresh basil leaves
  • 1 Tbsp. extra virgin olive oil
  • 1 clove garlic, crushed through a press
  • Salt and pepper to taste

DIRECTIONS:

  1. Drain and chop sun-dried tomatoes.
  2. In a bowl, combine sun-dried tomatoes, yogurt, basil, oil and garlic. Mix well. Add salt and pepper to taste.
  3. Serve with fresh cut veggies.
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