Pesto Yogurt Pretzel Dip Food

3-INGREDIENT PESTO YOGURT DIP

3-Ingredient Pesto Yogurt Dip image

When you're looking for an easy appetizer or snack this 3-Ingredient Pesto Yogurt Dip does the trick! 55 calories and 1 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories Appetizers Appetizers For Entertaining

Time 5m

Number Of Ingredients 3

Ingredients

1 cup nonfat plain Greek yogurt
5 tablespoons basil pesto
1/4 teaspoon kosher salt

Steps:

In a bowl, stir together the yogurt, pesto and salt.
Serve with raw vegetables, crackers and/or pita chips.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 54.9 kcal, Carbohydrate 2.1 g, Protein 3.1 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 2.9 mg, Sodium 145.8 mg, Fiber 0.5 g, Sugar 0.7 g

YOGURT PESTO DIP

Yogurt Pesto Dip image

Provided by Food Network

Categories appetizer

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 3

Ingredients

1 cup plain Greek yogurt
1/4 cup store-bought pesto
Kosher salt and freshly ground black pepper

Steps:

Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.

Nutrition Facts : Calories 87, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 7 milligrams, Sodium 239 milligrams, Carbohydrate 4 grams, Protein 5 grams, Sugar 3 grams

GREEK YOGURT PESTO DIP

Greek Yogurt Pesto Dip image

This simple Greek Yogurt Pesto Dip only requires 2 ingredients - Pesto and Greek Yogurt. Use it as a healthy dip for your favorite summertime grilled veggies.

Provided by Katie

Categories Appetizers and Snacks

Time 35m

Number Of Ingredients 3

Ingredients

7 tablespoons prepared Kale Cilantro Pesto
1 cup Plain Greek Yogurt
Salt and Pepper, to taste (if desired)

Steps:

First, prepare the Kale Cilantro Pesto recipe.
In a medium bowl, combine the Plain Greek Yogurt with the Kale Cilantro Pesto.
Stir until the mixture is well combined.
Season, to taste, with additional salt and pepper if desired.
Cover with plastic wrap and chill in the refrigerator for approximately 20 minutes.
This may be prepared up to a day in advance and refrigerated if desired. Simply, stir prior to serving.

Nutrition Facts : Calories 79 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 118 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PESTO WITH YOGURT

Pesto with Yogurt image

Provided by Al Herron

Categories Condiment/Spread Sauce Garlic No-Cook Quick & Easy Parmesan Basil Walnut Gourmet Arizona

Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta

Number Of Ingredients 7

Ingredients

2 garlic cloves
1/2 teaspoon salt
2 cups packed fresh basil leaves
1/2 cup walnuts
1/3 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/4 cup plain yogurt

Steps:

Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

YOGURT COVERED PRETZELS

Yogurt Covered Pretzels image

A fellow zaar member found me this recipe from Stonyfield Farms in response to a request, so I'm posting it here for safekeeping! This would make a nice holiday snack, especially dusted with red and green sugar.

Provided by coconutcream

Categories Dessert

Time 3h20m

Yield 120 serving(s)

Number Of Ingredients 3

Ingredients

10 dozen small pretzels
2 cups vanilla yogurt or 2 cups strawberry yogurt
5 cups confectioners' sugar

Steps:

Preheat oven to 250°F.
In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.

Nutrition Facts : Calories 21.9, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.5, Sodium 2, Carbohydrate 5.2, Sugar 5.1, Protein 0.1

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