MEDITERRANEAN YOGURT DIP

Spread 2 cups 2% plain Greek yogurt on large rimmed serving platter. Top with 3 tbsp prepared pesto, ¼ cup thinly sliced sun-dried tomatoes, ⅓ cup Kalamata olives, 2 tbsp fresh basil and 1 tbsp pine nuts. Drizzle with extra-virgin olive oil; sprinkle with hot pepper flakes, if desired. Makes 4 to 6 servings. PER EACH OF 6 SERVINGS: about 108 cal, 9 g pro, 6 g total fat (2 g sat. fat), 6 g carb (2 g dietary fibre, 4 g sugar), 5 mg chol, 230 mg sodium, 244 mg potassium. % RDI: 23% calcium, 5% iron, 3% vit A, 3% vit C, 1% folate.

This Mediterraneaninspired layered dip makes a refreshing and simple appetizer. Serve with herbed pita chips for dipping.