Dip, Three Layer
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Dip, Three Layer calories by ingredient
Introduction
Used Parsley instead of Basil for Pesto Used Parsley instead of Basil for PestoNumber of Servings: 4
Ingredients
Parsley, 1 cup
Garlic, 2 clove
Tomatoes - Sun Dried, 30 gram(s) 6 to 8 tomatoes
Olive Oil, 1 tbsp
Yoghurt - Hansells Greek 1 cup = 1 serve, .5 cup
Peanuts, dry-roasted, .5 cup
Directions
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.