Feta and Sun-Dried Tomato Dip

Feta and Sun-Dried Tomato Dip
Tom Schierlitz
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preparation
5
minutes
cooking
5
minutes
Serves 8 (makes 1 1/2 cups)

Ingredients

4
ounces
crumbled Feta
1
cup
low-fat Greek yogurt
2
tablespoons
olive oil
1/2
cup
chopped oil-packed sun-dried tomatoes, drained
kosher salt and black pepper
pretzel crisps, for serving

Directions

  1. In a medium bowl, mash together the Feta, yogurt, and oil until mostly smooth. Mix in the sun-dried tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the pretzel crisps.
Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 24
  • Fat 3 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 102 mg
  • Protein 2 g
  • Carbohydrate 1 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 35 mg
What does this mean? See Nutrition 101.

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