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Tomato: Sundried Tomato Dip

Source of Recipe

unknown


List of Ingredients

20 sundried tomato halves (not oil packed)
1/2 cup fresh parsley
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon lemon juice
16 ounces nonfat sour cream


Recipe

Place tomatoes in small saucepan and cover with water: bring to boil, remove from heat and let rest 10 minutes to soften. Drain, reserving liquid. Chop parsley and garlic in food processor. Add tomatoes, one at a time, to processor and continue to chop. Add salt, pepper, and lemon juice. Add just enough tomato liquid to get a course puree. Remove puree from the processor to a mixing bowl and stir in sour cream.