Real Seal Challenge – Sun dried tomato dip

Have you ever heard about REAL® Seal products? I actually didn’t know what that was until I did some research and learned more about what REAL® Seal really means. This sun dried tomato dip contains some of the REAL® Seal products.

Sun dried tomato dip

REAL® Seal was created for the dairy industry to assure that dairy products are made from milk from cows on U.S. dairy farms meeting strict manufacturing requirements. When you see the REAL® Seal on a dairy product, in a store or restaurant, you can trust it’s the real thing, and not an imitation. Look for it when you want to be certain a product starts with milk from cows on U.S. dairy farms.

Below you can see how the REAL® Seal looks like. If you want more information on what specific products you can find using this seal for dairy products go on over to the buyer’s guide to learn more about it.

Products are highly rated when carrying the REAL® Seal so try to find variety of dairy products carrying this stamp. They are readily available at many  grocery stores so you won’t have any problem finding them.

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For this challenge, I chose to create a sun dried tomato dip using the REAL® Seal dairy products. To keep this recipe on the lower fat content make sure you use low-fat cream cheese and low-fat Greek yogurt. You can find fat-free Greek yogurt but I don’t find that too appealing so I prefer the reduce fat kind instead. It is creamier.

This recipe is typically used using sour cream but the Greek yogurt adds more protein and pretty much the same flavor. I also used sun dried tomatoes packed with extra virgin olive oil. Make sure you find them packed in either olive oil or extra virgin olive oil no other kind of oil as they are refined and not good for you.

As far a serving this sun dried tomato dip you can do it with a variety of sides such as carrots sticks, whole grain crackers, pitta bread or tortillas like I did. For your information, these tortilla chips were colored with beat powder, not artificial red food coloring.

I think this sun dried tomato dip will be perfect to serve for the Super Bowl 2014, since it is just around the corner. It is will super easy and tasty so I hope you get to serve it for your party, I know I will.

I hope I can come up with more recipes before Super Bowl 2014 so until then,


Sun dried tomato dip from eatgood4life.comSun dried tomato dip

Here you can see all of the ingredients in the food processor. Just before and after pulsing for about 30 seconds. That is all it takes to get this yummy dip. I hope you like it.

Sun dried tomato dip

Disclaimer: This post is sponsored by REAL® Seal. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)


Real Seal Challenge - Sun dried tomato dip

Miryam's original recipe

Yield: 4 servings


  • 1/2 cup sun dried tomatoes
  • 8 oz reduced fat cream cheese
  • 1 cup Greek yogurt
  • 1 tbs Tabasco
  • 1 garlic clove
  • 1 lemon, juice
  • 1/2 tsp salt


Place all the ingredients in your food processor and pulse until all the ingredients are mixed through, about 1 minute.

Serve with pitta bread, nachos, crackers, carrot sticks. Store left overs covered in the refrigerator.

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  1. Ando un poco liada estos días, pero esta tarta y el crumble que acabas de publicar se merecen un poco de atención. Creo que me imprimo las recetas, me apete probar ambas!

  2. Ah chica pues espero que te gusten. Tenia estos posts ya de antes pero ayer no se que paso que se me borraron como 7 y los tuve que colgar otra vez, menudo lio, menos mal que los tenia en Facebook :-)

  3. Made your cheesecake; loved it. I used a 9 inch spring form pan; is that what you use? Also mine only took 1 hour. The one problem I had was getting it off the bottom and I greased and floured it well. Do you think you can use parchment paper to hold the cake together to remove it from the bottom?  Thanx

  4. Made your cheesecake twice before and it seems you altered the recipe. I remember it called for sugar not unrefined sugar. Can you use sugar in the raw? Also I don’t remember your original recipe calling for mixing with a whisk. Am I mistaken?

    • Yes you can use any type of sugar you like. I will actually change it to use a stand mixer because it is a lot easier but you can use any method in which the ingredients will combine well, even a food processor :-)

  5. Made your cheesecake 5 or 6 times and I was sure that the original recipe said to turn the oven and leave cake in for one hour and then one hour on a rack and then in fridge for 6-8 hours or overnight. Am I losing my mind?

    • I don’t believe so. Maybe some other cheesecake? I remember leaving it in the oven for a while after it is baking but not about the other instructions although if you have time I think that would work best :-)

  6. was sure your original recipe said after cake is done to turn oven off and leave in oven for one hour. am I wrong or did you alter the recipe?

  7. Just made your cheesecake but I substituted one teaspoon lemon extract and a half a teaspoon of orange extract. Also I added two extra tablespoons of flour. It’s cooling in the refrigerator and I can’t wait to try it. I was searching for a recipe that tasted similar to a cheesecake someone I know made years ago which had a hint of lemon and was the best Italian cheesecake I ever ate so I will let you know if this comes close.

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