Greek Yogurt Pesto Dip
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1 clove garlic1 bunch cilantro, rinsed 1 bunch basil, rinsed1/2 cup Extra Virgin Olive Oil2 Tbsp Kosher SaltFresh Ground Pepper1 7oz. container Plain Greek Yogurt
1. Place garlic clove in food processor and pulse until chopped.
2. Add the tops leaves of the cilantro (some parts of upper stems are okay) and the basil leaves (no stems) into the food processor and pulse until chopped.
3. Add olive oil, salt and pepper, and pulse until combined.
4. Add Greek Yogurt and pulse until combined.
5. Add more salt and pepper as needed.
6. Serve with grilled meat and vegetables, or raw vegetables as a dip.
Serving Size: Makes enough dip for 16 people
Number of Servings: 16
Recipe submitted by SparkPeople user CULINARYKAT.
2. Add the tops leaves of the cilantro (some parts of upper stems are okay) and the basil leaves (no stems) into the food processor and pulse until chopped.
3. Add olive oil, salt and pepper, and pulse until combined.
4. Add Greek Yogurt and pulse until combined.
5. Add more salt and pepper as needed.
6. Serve with grilled meat and vegetables, or raw vegetables as a dip.
Serving Size: Makes enough dip for 16 people
Number of Servings: 16
Recipe submitted by SparkPeople user CULINARYKAT.
Nutritional Info Amount Per Serving
- Calories: 70.4
- Total Fat: 7.3 g
- Cholesterol: 0.6 mg
- Sodium: 564.2 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.1 g
- Protein: 1.3 g
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