Sun-Dried Tomato Dip

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If I could point to one thing that always trips me up in my quest to eat healthy, it’s my snack choices. Mostly I forget to eat them – not a good thing. But when I do remember, I find that it is easier for me if I’m consistent with my choices. Too many choices and I go astray.  So I try to keep it simple.  However, consistency’s natural enemy is boredom.

My go-to afternoon snack is celery and cream cheese. It’s easy to make and measure out. Lately, the urge to replace this afternoon snack with the chocolate chips in my baking pantry is growing.  I needed to shake things up but not with those tasty morsels (damn you Nestle Toll House!).

Yesterday I discovered a nifty little recipe to jazz up my celery snacking. Actually, any veggie snack will be better with this little concoction. It’s quick to make and stores for 1 week in the refrigerator.

For all of you Weight Watchers out there, this recipe comes out to 2 points per serving. You’ll have to decide if it is worth the points. Since I have trouble reaching my daily points, it’s a no-brainer.

Sun-Dried Tomato Dip
Serving Size: 2 Tbsp
Net Carbs: 0
PointsPlus Value: 2

11 ounces fresh goat cheese, at room temperature
1 Tbsp heavy cream
3 Tbsp thinly sliced fresh basil
2 Tbsp minced oil-packed sun-dried tomatoes
2 Tbsp extra-virgin olive oil, divided
1/8 Tsp freshly ground black pepper

1. Combine goat cheese and cream in a bowl; whip with a handheld mixer at medium speed until light and fluffy, about 3 minutes. Stir in basil, tomatoes, 1 Tbsp oil and pepper.
2. Transfer to serving dish and drizzle top with remaining 1 Tbsp oil.

If you are feeling adventurous, try adding in 1/2 C of chopped toasted walnuts. I haven’t tried it so I don’t know the points value. But it does sound yummy.

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