Ingredients
- 4 sun-dried tomato halves
- 3/4 cup plain nonfat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon ancho chile powder
- 3 cornichons, finely chopped
- 2 tablespoons minced red onion
- 2 teaspoons minced tarragon
- Kosher salt and freshly ground pepper
Personal Notes
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