Sun-Dried Tomato Dip

 

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.