INGREDIENTS:
- 8 oz. jar, oil packed sun-dried tomatoes, drained and blotted of excess oil using paper towel
- 1/3 c. tahini paste, store bought or homemade
- 1 small container nonfat Greek yogurt
- 1/4 c. chopped olives (I used a mix of green and kalamata olives)
- 1/2 c. chopped fresh basil
- 1 small garlic clove, minced
- 1 t. extra-virgin olive oil (or you could also use the oil the tomatoes are packed in)
- a squeeze of fresh lemon juice (to taste)
- salt & pepper
INSTRUCTIONS:
- In a food processor, blend everything together until uniformly pureed. Season with salt & pepper. Serve cold or at room temperature.
Source: Apples & Sparkle
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