Creamy Sun-Dried Tomato Dip

Mikekey *


From "The Best Diabetes Cookbook".


★★★★☆ 1 vote

1 3/4 cups
25 Min
Food Processor


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  • 2 c
    boiling water
  • 4 oz
    dry-packed sun-dried tomatoes
  • 3/4 c
    5% ricotta cheese
  • 1/2 c
    chopped fresh parsley
  • 1/3 c
    vegetable broth (or water)
  • 3 Tbsp
    chopped black olives (pitted)
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    toasted pine nuts
  • 2 Tbsp
    grated parmesan cheese
  • 1 tsp
    minced garlic

How to Make Creamy Sun-Dried Tomato Dip


  1. In a small bowl, pour boiling water to cover over sun-dried tomatoes. Let stand 15 minutes. Drain and chop. (Save soaking water to add to soup, if desired)
  2. In a food processor combine soaked sun-dried tomatoes with remaining ingredients; process until well combined but still chunky.
  3. Scapre into a bowl and serve with your favorite crackers or vegie sticks.

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About Creamy Sun-Dried Tomato Dip

Course/Dish: Cheese Appetizers, Dips
Main Ingredient: Dairy
Regional Style: American
Hashtag: #game-day

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