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5 from 4 votes

Spinach Sun Dried Tomato Greek Yogurt Dip

Course: Appetizer
Servings: 16 servings
Calories: 20kcal
Author: Lauren Kelly

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 147mg | Fiber: 0.25g