Sun-Dried Tomato Dip

By rdgplus3

Ingredients

• 8 oz. cream cheese, softened
• 1 cup plain yogurt
• 3/4 cup oil-packed sun-dried tomatoes, drained
• 1/3 cup chopped shallots
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. minced lemon zest
• 1/2 tsp. kosher salt
• 1/3 cup chopped fresh parsley
• 1 Tbsp. minced fresh tarragon

Details

Servings 3

Preparation

Step 1

Blend cream cheese, yogurt, tomatoes, shallots, lemon juice, zest, and salt in a food processor until slightly chunky.
Fold parsley and tarragon into dip. Transfer dip to a serving dish; chill dip at least 1 hour.
Serve dip with water crackers or bagel chips.


Nutrition Information
Per Tbsp.: 29 cal; 2g total fat (1g sat); 6mg chol; 52mg sodium; 1g total carbs (1g sugars); 0g fiber; 1g protein