Shelly's Recipe

SUN-DRIED TOMATO DIP

Category: Dips - Cold

10 sun dried tomato halves, not in oil
1/2 cup chopped walnuts, toasted
1/3 cups sliced water chestnuts, rinsed and drained
1/4 cup chopped fresh parsley
1 clove garlic
2 green onions
1 tsp red wine vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 cups low fat sour cream

Put tomatoes in boiling water for 5 minutes and drain. Place tomatoes and all ingredients except for sour cream in food processor fitted with steel blade or blender. Process until smooth, but not pureed. Add sour cream. With several on-off turns, process until sour cream is blended. Cover and refrigerate about 2 hours or until chilled.