Title: Creamy Sun-Dried Tomato Dip
Categories: Appetizers
Yield: 8 Servings

4 oz Sun-dried tomatoes
3/4 c Ricotta cheese
1/2 c Fresh parsley; chopped
1/3 c Vegetable stock
3 tb Black olives; chopped
2 tb Olive oil
2 tb Pine nuts; toasted
2 tb Parmesan cheese; grated
1 ts Garlic; minced

Makes 1 3/4 cups Use dry-packed sun-dried tomatoes, low-fat 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.

NOTES : Don't use oil-packed sin-dried tomatoes-too 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 MC-Recipe Digest by "hubbardj@to-de.com" on
Feb 11, 1998