| 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 |
| 1. | 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. |
| 2. | Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth. |
| 3. | Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled. |
|
| Serious calorie counters make this dip even lighter when they use fat-free yogurt and fat-free sour cream. |
|
| No self-respecting dip would be seen without an array of colorful cut-up vegetables, such as zucchini slices, red and yellow bell pepper strips and baby carrots. |
Nutrition Information:
15 ( 10 ); 1 g ( 1 g); 5 mg; 45 mg; 1 g ( 0g); 0g 0%; 2 %; 2 %; 0%