LOW FAT--Sun-Dried Tomato Dip

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* Exported from MasterCook *

 

Sun-Dried Tomato Dip

 

Recipe By :

Serving Size : 40 Preparation Time :0:00

Categories : Appetizers Dips

Nov/ Dec '97

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (3-ounce) package sun-dried tomatoes packed without oil

(about 2 cups)

1/3 cup fresh basil leaves (do not substitute

dried basil)

2 tablespoons balsamic vinegar

2 tablespoons Italian-style tomato paste

1 tablespoon olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

1 (15-ounce) can white beans -- drained

1 garlic clove -- minced

Pita chips or baked tortilla chips

(optional)

 

Combine tomatoes and 1 cup boiling water in a bowl; let stand 15 minutes or

until soft. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup soaking

liquid.

 

Place tomatoes, reserved soaking liquid, basil, and remaining ingredients in a

food processor; process until smooth. Serve with pita chips or baked tortilla

chips, if desired.

 

Serving Size: 1 tablespoon

 

Source:

" Cooking Light, November/December 1997, p.212 "

Copyright:

" © Cooking Light "

Yield:

" 2 1/3 Cups "

 

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Per serving: 22 Calories (kcal); trace Total Fat; (16% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 58mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 1447 3332 0 1504 0 0 0 5512 0 0