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Sun Dried Tomato Dip

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.

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Serves: 13 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
52 0 0 2 1 110 7 1
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