Creamy Sun-Dried Tomato Dip

Recipe Ingredients

4 oz	113g	Sun-dried tomatoes
3/4 cup	109g / 3.8oz	Ricotta cheese
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
1/3 cup	78ml	Vegetable stock
3 tablespoons	45ml	Black olives - chopped
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Pine nuts - toasted
2 tablespoons	30ml	Parmesan cheese - grated
1 teaspoon	5ml	Garlic - minced

Recipe Instructions

Makes 1 3/4 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.

Source:
Rose Reisman from Light Vegetarian

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