CREAMY SUN-DRIED TOMATO DIP

4 oz. dry-packed sun-dried tomatoes
3/4 cup 5% ricotta cheese
1/2 cup chopped fresh parsley
1/3 cup vegetable stock or water
3 tablespoons chopped black olives
2 tablespoons olive oil
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic

In a small bowl, pour boiling water to cover over sun-dried tomatoes. Let stand 15 minutes. Drain and chop.

In a food processor combine sun-dried tomatoes, ricotta, parsley, stock, olives, olive oil, pine nuts, Parmesan cheese and garlic; process until well combined but still chunky.

Yield: 8 Servings (Makes 1-3/4 cup)

Per serving: Calories: 111, Protein: 6 g, Sodium: 356 mg, Cholesterol: 8 mg, Fat: 6 g, Carbohydrates: 10 g,
Exchanges: 2 Vegetable, 1 Fat

Adapted from source: The Best Diabetes Cookbook by Katherine E. Younker