Feta and Sun-Dried Tomato Dip
Serves 8 (makes 1 1/2 cups)|
Hands-On Time:
|
Total Time:
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
