Olive Tomato Spread


  • 6 sun-dried tomatoes
  • 3/4 cup low-fat Greek yogurt
  • 1/2 cup low-fat cream cheese
  • 1/2 tsp oregano, dried
  • 1/2 cup green olives, chopped
  • 1 Tbsp fresh parsley
  • ground pepper to taste


  1. Place tomatoes in a small bowl and pour boiling water to cover. Let stand for 5 minutes to soften, then drain and chop coarsely.
  2. In a medium bowl, add the cream cheese and yogurt and mix. Put the mixture in a blender, add the tomatoes, stir in the olives, ground pepper, oregano and parsley and mix again for 2-3 minutes, until you obtain a smooth paste.
  3. Spread over multigrain crackers, whole-wheat bread, burgers or sandwiches.

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