Creamy sun-dried tomato dip

8 Servings

Ingredients

Quantity Ingredient
4 ounces Sun-dried tomatoes
¾ cup Ricotta cheese
½ cup Fresh parsley; chopped
⅓ cup Vegetable stock
3 tablespoons Black olives; chopped
2 tablespoons Olive oil
2 tablespoons Pine nuts; toasted
2 tablespoons Parmesan cheese; grated
1 teaspoon Garlic; minced

Directions

Makes 1¾ cups 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.

NOTES : Don't use oil-packed sin-dried tomatoes-too many extra calories and fat. Serve with raw or cooked vegetables, crackers, baguette, pita bread or baked tortilla chips

Recipe by: Rose Reisman from Light Vegetarian Posted to MC-Recipe Digest by "hubbardj@..." <hubbardj@...> on Feb 11, 1998

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