Creamy Sun-Dried Tomato Dip

Recipes

• 7 Classics
• Asian Tofu and Mushrooms
• Baked Vegatables
• Barbecued Lima Beans
• Breaded Tomatoes
• Caramelized Apple and Onion Salad
• Creamy Sun-Dried Tomato Dip
• Delicious Black Bean Dip
• Eggplant Parmagian (Vegeterian Entree)
• Eggplant Soup
• Eggplant-Squash Parmagian
• Garlic Mashed Potatoes
• Garlic Seseame Cauliflower
• Grandma's Potato Salad
• Grilled Lasagna
• Guilt-Free Brownies
• Homemade Salsa & Guacamole
• Lime Herb marinated Chicken
• Oven Roasted Vegetable Soup
• Portobello Mushrooms
• Quick Recipes
• Ragu No boiling Lasagna
• Red Beans And Brown Rice
• Rice Varieties
• Sandwich
• Shepard's "Veggie" Pie
• Simple Rice Dish
• Spicy Eggplant
• Spinach & Artichoke Dip
• Spinach Lasagna
• Super-Six Layer Dip
• Sweet Potato Casserole
• TVP Chili
• Vegetarian Chili
• Veggie Casserole
• Veggie Stuffed Quesadilla

Ingredients

• 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

Directions

1. In a small bowl, pour boiling water to cover over sun-dried tomatoes.
2. Let stand 15 minutes. Drain and chop.
3. In a food processor combine sun-dried tomatoes, ricotta, parsley, stock, olives, olive oil, pine nuts, Parmesan cheese and garlic
4. Process until well combined but still chunky