Makes about 1 cup
Use as a spread on whole-wheat crackers or as a dip for raw vegetables. It will keep, tightly covered, in the refrigerator for up to 3 days.
Packages of soft sun-dried tomatoes are available in the produce section of most supermarkets. They are superior to the harder dried version. They should be refrigerated after opening.
2 tablespoons coarsely chopped, soft sun-dried tomatoes (not oil-packed)
1 cup plain nonfat Greek yogurt or drained yogurt (see Note)
2 tablespoons minced fresh herbs, such as parsley, basil, mint, cilantro, or chives, or a combination
Dash of hot pepper sauce
Put the tomatoes in a food processor and process until finely chopped. Add the yogurt and process until combined. Transfer to a small bowl and stir in the herbs and hot pepper sauce.
Per 1/4 cup: Calories 30, Protein 3g, Total fat 0g, Sat fat 0g, Trans fat 0g, Cholesterol 1mg, Carbohydrate 6g, Dietary fiber 0g, Sodium 70mg
Note: To drain yogurt, spoon 2 cups plain nonfat yogurt without gelatin or other stabilizers into a strainer lined with a coffee filter. Set over a bowl and refrigerate overnight. Discard the liquid. Makes 1 cup.