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