Recipe - Creamy Sun-Dried Tomato Dip

4 ounce Sundried tomatoes
Three fourths cup Ricotta cheese
One half cup Fresh parsley; chopped
1/3 cup Vegetable stock
3 tablespoon Black olives; chopped
2 tablespoon Olive oil
2 tablespoon Pine nuts; toasted
2 tablespoon Parmesan cheese; grated
1 teaspoon Garlic; minced

Makes 1 Three fourths cups Use drypacked sundried tomatoes, lowfat ricotta cheese
and water may be substituted for vegetable stock. In a small bowl, cover
sundried tomatoes with boiling water. Let stand 15 minutes. Drain and
chop. In a food processor combine sundried tomatoes, ricotta, parsley,
stock, olives, olive oil, pine nuts, parmesan cheese and garlic. Process
until well combined but still chunky.

NOTES : Don't use oilpacked sindried tomatoestoo many extra calories and
fat. Serve with raw or cooked vegetables, crackers, baguette, pita bread or
baked tortilla chips
Recipe by: Rose Reisman from Light Vegetarian

Posted to MCRecipe Digest by "hubbardj@tode.com" hubbardj@tode.com on
Feb 11, 1998