Shelly's Recipe

SUN-DRIED TOMATO DIP

Category: Dips - Cold

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

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.