Feta and Sun-Dried Tomato Dip
Serves 8 (makes 1 1/2 cups)|
Hands-On Time:
05m
|
Total Time:
05m
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
- 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.
Nutritional Information
- Per ServingServing Size: 1 tablespoon
- Calories 34Calories From Fat 24
- Fat 3g
- Sat Fat 1g
- Cholesterol 5mg
- Sodium 102mg
- Protein 2g
- Carbohydrate 1g
- Sugar 1g
- Fiber 0g
- Iron 0mg
- Calcium 35mg
What does this mean? See Nutrition 101.
Quick Tip
At the market, opt for oil-packed sun-dried tomatoes over those sold dry in a bag. They are more tender and will keep up to
3 months in the refrigerator after being opened.
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