Preparation:
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. |
