By Mayo Clinic Staff

Dietitian's tip:

Use as a spread on your favorite sandwich or as a vegetable dip. Store in the refrigerator.

Number of servings

Serves 24

Ingredients

  1. 1/2 cup sundried tomatoes, rehydrated in hot water
  2. 12 fresh basil leaves
  3. 2 tablespoons pumpkin seeds
  4. 2 tablespoons Parmesan cheese
  5. 1 tablespoon olive oil
  6. 1 tablespoon fresh minced garlic
  7. 2 teaspoons lemon juice
  8. 1/4 teaspoon kosher salt
  9. 2 cups reduced-fat mayonnaise

Directions

In a food processor, combine the tomatoes, basil, seeds, cheese, oil, garlic, lemon juice and salt. Process until ingredients are well-blended and somewhat smooth, about 1 to 2 minutes. Transfer mixture to a medium bowl and whisk in the mayonnaise.

Nutritional analysis per serving

Serving size :3 tablespoons

  • Calories 64
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 4 mg
  • Sodium 203 mg
  • Total carbohydrate 2 g
  • Dietary fiber 0 g
  • Total sugars 0 g
  • Protein 1 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 21, 2016