Feta and Sun-Dried Tomato Dip
- 2 ounces crumbled Feta
- low-fat Greek yogurt ( just enough to make the dip moist)
- 2 tablespoons olive oil
- 1/2 cup chopped oil-packed sun-dried tomatoes, drained
- black pepper
- pretzel crisps, carrots, flat bread, or water crackers for serving
- In a medium bowl, mash together the Feta, yogurt, and oil until mostly smooth. Mix in the sun-dried tomatoes and season with pepper to taste. Serve with the pretzel crisps, water crackers, carrots, or flat bread.