SUN-DRIED TOMATO DIP

Sun-Dried Tomato Dip image

Provided by Betty Crocker Kitchens

Time 2h20m

Yield 2

Number Of Ingredients 11

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

Steps:

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.
Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.
Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.

Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 45 mg