Basil and Sun-dried Tomato Dip

Food and nutrition


Portions:4

Preparation:5 - 10 minutes
Published on 14 April 2016

Ingredients

  • 6 halves sundried tomatoes (50 ml), dry or oil-packed
  • 250 ml plain fat free yogurt (Silhouette de Danone)
  • 30 ml fresh chopped basil leaves
  • 15 ml extra virgin olive oil
  • 1 minced garlic clove

Directions

  1. If you are using dry tomatoes, soak them in 50 ml boiling water, for 2 to 5 minutes. Drain and chop.

  2. If your are using oil-packed-sun-dried tomatoes, simply drain and chop.

  3. In a small bowl, combine all ingredients, mix well. Add salt and pepper to taste. 

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