Sun-Dried Tomato Dip

Appetizer/Snack

INGREDIENTS

8 oz reduced fat cream cheese
1 cup plain low fat yogurt
1 cup oil-packed sun-dried tomatoes, drained
1/3 cup green onions, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
1 cup chopped fresh parsley
1 tablespoon minced fresh tarragon

INSTRUCTIONS

Blend cream cheese, yogurt, tomatoes, green onions, lemon juice, lemon zest, and salt in a food processor until smooth.
Fold in parsley and tarragon and chill for at least 1 hour.

NOTES

Makes 20 (2 tablespoons) servings[br][br]Nutrition Information: 40 calories, 2.5 grams fat, 5 mg cholesterol, 105 mg sodium, 2 grams carbohydrate, 2 grams protein

NUTRITION INFORMATION

SERVES: Makes 20 (2 tablespoons) servings[br][br]Nutrition Information: 40 calories, 2.5 grams fat, 5 mg cholesterol, 105 mg sodium, 2 grams carbohydrate, 2 grams protein