Spinach Sun Dried Tomato Greek Yogurt Dip
Servings: 16 servings
Calories: 20kcal
- 1 cup raw spinach
- ½ cup chopped sun-dried tomatoes
- ¾ cup plain Greek yogurt
- ⅛ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ to rn fresh basil
Place all the ingredients except basil in food processor or blender and blend until fairly smooth.
Add basil and blend for another minute.
Refrigerate for at least 1 hour so flavors blend before serving.
Serving: 1g | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 147mg | Fiber: 0.25g