Sun-Dried Tomato Pesto Dip

from Holly Clegg Trim & Terrific Diabetic Cooking

November 2, 2007

28 servings/serving size: 2 tablespoons

My daughter, who is not a huge sun-dried tomato fan, thought this dip was a great blend of flavors that worked well together. Serve it with crackers or toasted pita bread.

Ingredients:

1 1/2 cups dry-packed sun-dried tomatoes
1 (15-ounce) container low-fat ricotta cheese
1/2 cup chopped fresh parsley
1/3 cup chopped black olives
2 tablespoons pine nuts, toasted
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1 teaspoon olive oil
Salt and pepper to taste (optional)

1. In a small bowl, pour enough boiling water over the sun-dried tomatoes to cover. Let stand 15 minutes, then drain, reserving at least 1/3 cup liquid. 2. In a blender or food processor, combine the remaining ingredients plus 1/3 cup liquid. Pulse only a few times, as you want the mixture creamy, but still chunky. Stir in more sun-dried tomato liquid or water if needed. Season with salt and pepper (if using).

Terrific Tidbit Use kitchen scissors to easily cut sun-dried tomatoes before reconstituting.

Exchanges 1/2 Fat Calories 33 Calories from Fat 13 Total Fat 2 g Saturated Fat 1 g Cholesterol 4 mg Sodium 37 mg Total Carbohydrate 3 g Dietary Fiber 1 g Sugars 1 g Protein 2 g

More information at hollyclegg.com