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