- 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
- 8 servings (1 oz. per serving)
- Drain and chop sun-dried tomatoes.
- In a bowl, combine sun-dried tomatoes, yogurt, basil, oil and garlic. Mix well. Add salt and pepper to taste.
- Serve with fresh cut veggies