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Lemon Pesto Dip

Makes 16 servings (1 cup / 250 mL)

With a supply of Lemon Pesto Sauce in the freezer, you can make this tasty dip in less than 5 minutes.

Ingredients

3/4 cup lower-fat plain yogurt 175 mL
1/4 cup Lemon Pesto Sauce 50 mL
  Melba toast, raw vegetables  
     
  Lemon Pesto Sauce  
1 cup packed fresh basil leaves (see Tip) 250 mL
1  clove garlic 1 
1 tbsp olive oil 15 mL
1 tbsp almonds or pine nuts 15 mL
4 tsp lemon juice 20 mL
1 tsp grated lemon zest 5 mL

Instructions

Step 1
Prepare the Lemon Pesto Sauce: in a food processor or blender, combine basil, garlic, oil, almonds, lemon juice and zest. Blend until coarsely chopped. Chill or freeze, as desired.

Step 2
In a bowl, combine yogurt and Lemon Pesto Sauce. Serve with Melba toast and raw vegetables.

Tips

When fresh basil is not available, replace with 1 cup (250 mL) fresh parsley leaves and 2 tbsp (25 mL) dried basil. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 tbsp
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 15
2%
Fat / Lipides 1.0 g
Saturated / saturés 0.2 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 1 mg
0%
Sodium / Sodium 8 mg
0%
Carbohydrates / Glucides 1.1 g
0%
Fiber / Fibres 0.1 g
Sugars / Sucres 0.9 g
Protein Protéines 0.7 g
1%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
2%
Calcium / Calcium
1%
Iron / Fer
DIETITIAN’S MESSAGE
Served on Melba toast or crackers or with raw vegetables, Lemon Pesto Spread and Lemon Pesto Dip are lower-fat choices for an appetizer. They can make boosting your vegetable intake easier.
 
Contributor
Margaret Howard, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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