6 sun-dried tomatoes (not packed in oil)
6 oz low-fat Greek yogurt
4 oz low-fat cream cheese
3 tbsp black olives, seeded and chopped
1/2 tsp dried oregano
1 tbsp fresh parsley, chopped
Fresh ground black pepper, to taste
Place tomatoes in a small bowl and pour boiling water over tomatoes. Let stand 5 minutes to soften, drain and chop coarsely.
In a medium bowl, mix together yogurt and cream cheese (use a blender for smoother results). Stir in tomatoes, olives,oregano, parsley and pepper, to taste.
Spread on whole grain crackers, use as a dip or spread on bread instead of mayo for a flavorfulsandwich or burger
Nutrients per 2-tbsp: Calories: 45, Total Fat: 2.5 g, Sat. Fat: 1.5 g, Carbs: 2 g, Fiber: 0 g, Sugars: 1 g, Protein: 3 g, Sodium: 90 mg, Cholesterol: 5 mg