Ingredients
4 ounces crumbled Feta
1 cup low-fat Greek yogurt
2 tablespoons olive oil
1/2 cup chopped oil-packed sun-dried tomatoes, drained
kosher salt and black pepper
pretzel crisps, for serving
Preparation
In a medium bowl, mash together the Feta, yogurt, and oil until mostly smooth. Mix in the sun-dried tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the pretzel crisps.
