Dip

Sun-Dried Tomato, Basil and Feta Dip

When I reviewed Food Should Taste Good‘s tortilla chips (here’s my review), I was inspired to make this dip to go along with their olive tortilla chips. It was also a great way to use the abundance of basil my garden put out this summer. It turned out to be a great snack pairing — hope you’ll agree and enjoy!

24
3 oz. sun-dried tomatoes (I used Julienned ones)
16 oz. plain Greek yogurt
2 tbsp. fresh chopped basil
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. white pepper
1-2 tbsp. milk
4 oz. feta crumbles
Combine tomatoes, yogurt and basil in blender. Chop ingredients in blender, but do not puree (my blender allows me to "pulse" the blade as not to puree the mixture). Mixture should be somewhat chunky, with...
See the full directions on my site
Nutritions

Calories
17

Sodium
74mg
3% DV

Fat
0.36g
0% DV

Protein
1g
2% DV

Carbs
2g
0% DV

Fiber
0.4g
1% DV
www.itisakeeper.com

I love it because it's great for a holiday dinner. Everyone raves and it get devoured in no time. But, it's also perfect for busy weeknights. You can easily assemble this casserole ahead of time and stash it in the fridge until you're ready to eat it. Then just bake it off. 30 minutes and done!

Get the full recipe here:


See the full directions on my site
If you love super easy recipes, then you will love this Cheddar Corn Casserole! It's easy to make and, oh, so good!