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Feta and Sun-Dried Tomato Dip

Feta and Sun-Dried Tomato Dip
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Serves 8 (makes 1 1/2 cups)| Hands-On Time: | Total Time:



  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.
By July, 2011

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

Sun-dried tomatoes
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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    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.