Creamy Sun-Dried Tomato Dip

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Creamy Sun-Dried Tomato Dip

 

4 ounces sun-dried tomatoes

3/4 cup ricotta cheese or sub with tofu

1/2 cup fresh parsley, chopped

1/3 cup vegetable stock

3 tablespoons chopped black olives

2 tablespoons olive oil

2 tablespoons toasted pine nuts

2 tablespoons grated parmesan cheese

1 teaspoon minced garlic

 

Use dry-packed sun-dried tomatoes, low-fat ricotta

cheese and water may be substituted for vegetable

stock.

In a small bowl, cover sun-dried tomatoes with boiling

water. Let stand 15 minutes. Drain and chop.

In a food processor combine sun-dried tomatoes,

ricotta, parsley, stock, olives, olive oil, pine nuts,

Parmesan cheese and garlic. Process until well

combined but still chunky.

Yields 1 3/4 cups.

Serve with raw or cooked vegetables, crackers,

baguette, pita bread or baked tortilla chips.

 

 

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