BASIL AND SUN-DRIED TOMATO DIP

INGREDIENTS:

    • 6 sun-dried tomato halves, packed in oil
    • 1 cup DannonĀ® 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

     

     

    Yields:

    • 8 servings (1 oz. per serving)

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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