Creamy Sun-Dried Tomato Dip

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Creamy Sun-Dried Tomato Dip

 

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

 

Use dry-packed sun-dried tomatoes, 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.

Makes 1 3/4 cups.