Creamy Sun-Dried Tomato Dip & Crudité


by: Entertaining is Easy/Lisa Newsome

A delicious, easy-to-make-ahead appetizer dip with only 3 ingredients! No salt or pepper needed!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12-16

1 jar 9-ounce Williams-Sonoma Sun-Dried Tomato Tapenade

16 ounces nonfat Greek yogurt

16 ounces lite cream cheese (2 8-ounce blocks), softened

assorted veggies

other "dippers"...chips, crackers, bread

Nutrition Facts
Creamy Sun-Dried Tomato Dip & Crudité

Servings Per Recipe: 12

Amount per Serving

Calories: 144

  • Total Fat: 8.3 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 19.3 mg
  • Sodium: 164.4 mg
  • Total Carbs: 5.6 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 3.9 g
  • Protein: 12.1 g

how is this calculated?

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1.  Place the cream cheese & yogurt in a blender or food processor. Pulse to blend.

2.  Add the tapenade to the blender (a). Pulse until combined (b) not over-blend...rather than making a smooth dip, keeping a little of the "chunk" of the tomatoes gives a nice texture to the dip, especially when serving with crudité.

3.  Serve with your favorite veggies...chips, crackers & bread are delicious as well.

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