Creamy Sun-Dried Tomato Dip

Course : Dips
Serves: 8
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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 / Directions:

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.

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