Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        sun-dried tomatoes
     3/4  cup           ricotta cheese
     1/2  cup           fresh parsley -- chopped
     1/3  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

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.