Dip, Three Layer

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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
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Introduction

Used Parsley instead of Basil for Pesto Used Parsley instead of Basil for Pesto
Number 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.

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