Yogurt Dip with Sun-Dried Tomatoes and Basil

1 cup low fat yogurt
4 tablespoons sundried tomatoes, packed in oil
2 tablespoons fresh basil leaves
1 teaspoon olive oil
salt and pepper to taste

Serves 2-4
Drain and finely chop the sun-dried tomatoes. Wash the basil leaves and chop. Combine all ingredients in a bowl and mix well. Serve immediately or keep chilled.