Easy recipes using everyday ingredients.

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Creamy Sun-Dried Tomato Dip
Yield: 8 Servings

4 oz. dry-packed sun-dried tomatoes
3/4 cup 5% ricotta cheese
1/2 cup chopped fresh parsley
1/3 cup vegetable stock or water
3 tablespoons chopped black olives
2 tablespoons olive oil
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic

In a small bowl, pour boiling water to cover over sun-dried tomatoes. 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 cup
Nutritional Information Per Serving (1/8 of recipe): Calories: 111, Fat: 6 g, Carbohydrate: 10 g, Fiber: 0 g, Protein: 6 g, Sodium: 356 mg, Cholesterol: 8 mg
Cholesterol: 8 mg
Source: "The Best Diabetes Cookbook"
Bobby from S C

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