Sun-Dried Tomato Dip with Endive & Jicama Dunkers
Prep: 15 minutes • Serves: 8
1/2 cup Two Good® plain lowfat Greek yogurt
1/2 cup sun-dried tomatoes in olive oil, drained
1/3 cup grated Parmesan cheese
2 tablespoons Neufchâtel cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large head Belgian endive, bottom trimmed and leaves separated
1/2 jicama, peeled and cut into 1/2-inch x 3-inch pieces
1. In food processor, purée garlic, yogurt, tomatoes, Parmesan cheese, Neufchâtel cheese, lemon juice and salt on high until smooth. Makes about 1-1/4 cups.
2. Serve dip with endive and jicama.
Approximate nutritional values per serving (2-1/2 tablespoons dip, 2 endive leaves, 1/4 cup jicama):
59 Calories, 3g Fat (1g Saturated), 6mg Cholesterol, 169mg Sodium,
6g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 3g Protein
Dietitian’s Dish Tip(s):
> Planning to enjoy a variety of dips this season? Try these better-for-you swaps:
• Use bases like Greek yogurt, hummus or puréed beans to boost the protein, fiber and nutrients.
• Top dips with herbs, olives or avocados to add more nutrients and texture.
• Enjoy better-for-you dunkers like crisp vegetable sticks, radish rounds, baked tortilla chips or whole-grain crackers.
