Sun-Dried Tomato and Basil Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy and herbal dip featuring plump sun-dried tomatoes and fresh basil, perfect for dipping baguette slices or carrot sticks. This Mediterranean-inspired game-day recipe (vegetarian), ready in about 15 minutes, pairs sun-dried tomatoes, basil, Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 100 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1/2 cup drained sun-dried tomatoes, 1/4 cup fresh basil, 1/4 cup Greek yogurt, 1/4 cup mayonnaise, and 1 tbsp lemon juice. Process for 1 minute until smooth.
  2. Step 2: Add 1/4 tsp garlic powder and 1/4 cup olive oil. Process for 1 more minute until fully incorporated and creamy.
  3. Step 3: Adjust seasoning with salt and pepper if needed, then transfer to a serving bowl.

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