Sun-Dried Tomato Dip
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Ingredients
  • 8 oz reduced fat cream cheese
  • 1 cup plain low fat yogurt
  • 1 cup oil-packed sun-dried tomatoes, drained
  • ⅓ cup green onions, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 cup chopped fresh parsley
  • 1 tablespoon minced fresh tarragon
Instructions
  1. Blend cream cheese, yogurt, tomatoes, green onions, lemon juice, lemon zest, and salt in a food processor until smooth.
  2. Fold in parsley and tarragon and chill for at least 1 hour.
Notes
Makes 20 (2 tablespoons) servings

Nutrition Information: 40 calories, 2.5 grams fat, 5 mg cholesterol, 105 mg sodium, 2 grams carbohydrate, 2 grams protein
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