Sun-Dried Tomato Dip Want the skinny on this dip? Fresh herbs and sun-dried tomatoes are the real flavor scoop. Prep Time:20 min Start to Finish:2 hr 20 min Makes:18 servings  1 rating   Rate this recipe
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 Yoplait® Fat Free plain yogurt (from 2-lb container) 3/4 cup reduced-fat sour cream Assorted cut-up fresh vegetables (carrots, zucchini, bell pepper) 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. Health Focus Serious calorie counters make this dip even lighter when they use fat-free sour cream. Serve With 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.
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