Dip, Three Layer
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Parsley, 1 cup Garlic, 2 clove Tomatoes - Sun Dried, 30 gram(s) 6 to 8 tomatoesOlive Oil, 1 tbsp Yoghurt - Hansells Greek 1 cup = 1 serve, .5 cup Peanuts, dry-roasted, .5 cup
Remove parsley from stalks and pulse in blender, add 2 cloves crushed garlic and 1/2 c peanuts, pulse together, add 1/2 tbs oil. Layers this into small bowl
Pulse the sundried tomatoes, add remaining 1/2 Tbs oil and pulse to paste. Layer on top of Pesto
Finally layer 1/2 c greek yoghurt on top, can drizzle chilli sauce on top to garnish. Serve with crisps or crostini.
Serving Size: Serves 4 on crispbread or biscuits
Number of Servings: 4
Recipe submitted by SparkPeople user SNEZ01.
Pulse the sundried tomatoes, add remaining 1/2 Tbs oil and pulse to paste. Layer on top of Pesto
Finally layer 1/2 c greek yoghurt on top, can drizzle chilli sauce on top to garnish. Serve with crisps or crostini.
Serving Size: Serves 4 on crispbread or biscuits
Number of Servings: 4
Recipe submitted by SparkPeople user SNEZ01.
Nutritional Info Amount Per Serving
- Calories: 184.3
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 53.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.0 g
- Protein: 6.6 g
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