Prep: 15 minutes • Serves: 8
1/2 cup PICS plain nonfat Greek yogurt
1/2 cup Culinary Tours sun-dried tomatoes in olive oil, drained
3 cup PICS grated Parmesan cheese
2 tablespoons PICS 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, 3g Protein