Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sun-Dried Tomato Dip




Source of Recipe


Betty Crocker


List of Ingredients




8 sun-dried tomato halves, (not oil-packed)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, finely chopped
3/4 cup plain low-fat yogurt
3/4 cup sour cream


Recipe



1. Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.
2. Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.
3. Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.