Sweet Pea + Sun Dried Tomato Yogurt Dip

by Sarah on February 3, 2014 · 9 comments

Sometimes I wish I were the person who brings the piping hot buffalo chicken dip or the creamy, cheesy spinach and artichoke dip to the Super Bowl Party.IMG_3638 (1024x683)

Always well-received, with no hands held in hesitation over top, or curious questions about just what is in that bowl or dish.IMG_3644 (1024x682)

But really, deep down, sometimes I do enjoy being the “I would NEVER have thought of that combination” queen.IMG_3562 (1024x682)

Plus, if everyone is sort of scared to try it…IMG_3580 (1024x681)

…there’s more for me to bring home. :)IMG_3594 (1024x684)

[Editor’s note: I spoke too soon. I actually didn’t bring any home! Apparently the folks I pal around with here at Alabama aren’t scared off by the slightly ‘different’ and even, yes, say “This is really good!” when your back is turned.]IMG_3627 (1024x678)

Sweet Pea + Sun Dried Tomato Yogurt Dip

  • 1 1/2 cups frozen green peas, thawed
  • 1 cup dry-packed sun dried tomatoes
  • 3/4 cup plain low-fat yogurt
  • 2-3 Tbsp. lemon juice
  • 2 tsp. minced roasted garlic
  • salt + pepper
  1. Put sun dried tomatoes in a medium sized bowl. Add boiling water to cover.
  2. Once tomatoes have rehydrated (5-10 minutes), combine peas, tomatoes, lemon juice, and garlic–along with 3 Tbsp. soaking liquid–in a food processor.
  3. Process until well chopped and mixed.
  4. Add yogurt. Process  until smooth.
  5. Season with salt and pepper to taste.