Recipe by California Walnut Board
"Toasted walnuts, fat-free yogurt and sun-dried tomatoes that aren't packed in oil make this a light dip! Try serving as an appetizer with veggies, baked chips or as a topper for baked potatoes."
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chopped smoked sun-dried tomatoes (may substitute an unsmoked dried tomato)
sliced green onions
lightly packed basil leaves
pre-strained plain Greek yogurt
Sea salt and freshly ground pepper to taste
chopped walnuts, toasted, divided
Excellent! I used regular sun-dried tomatoes and non-fat Greek yogurt. Despite the fact that this is made with a mere handful of ingredients, this dip is packed with flavor. Served on a veggie tray but the savory would go great with crackers, too.
I really wasn't crazy about the flavor of this recipe.
I was skeptical about this one, but I'm really glad I tried it. I think it tastes best once it sits for about an hour. Thanks for the recipe!
Excellent light tasting dip and best served with vegetables - at least for us. Will be made often. Thanks for an inventive recipe.
This dip is delicious! I didn't have all of the ingredients (walnuts, onion, fresh basil) so I improvised a bit. I used a sundried tomato tapenade, garlic, dried basil and greek yogurt and it still tastes wonderful. Thanks for posting this!
This dip is delicious and different. Not at all difficult to make. I particularly liked it on Belgian endive leaves. Thanks!
A great low cal dip :) Loved it!
This was good, but not a favorite. I made this as written and it had lots of flavor, just can't put my finger on why we didn't just love it.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt, Sun-Dried Tomato, Walnut, and Basil Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 32
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