Sun Dried Tomato Dip

recipe ingredients
20 sundried tomato halves (not packed in oil)
1/2 cup fresh parsley
1 clove garlic
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. lemon juice
16 oz. nonfat sour cream

recipe directions
Place tomatoes in small saucepan and cover with water: bring to boil, remove from heat and let rest 10 minutes to soften. Drain, reserving liquid. Chop parsley and garlic in food processor. Add tomatoes, one at a time, to processor and continue to chop. Add salt, pepper, and lemon juice. Add just enough tomato liquid to get a course puree. Remove puree from the processor to a mixing bowl and stir in sour cream.

Other Suggested Recipes:

• Sun Dried Tomato Breadsticks
• Sun Dried Tomato Dressing
• Exotic Mushroom and Tomato Soup
• Santa Fe Sunset Dip
• Zucchini Crab Cakes