Makes 1 3/4 cups Use dry-packed sun-dried tomatoes, low-fat ricotta cheese and water may be substituted for vegetable stock. In a small bowl, cover sun-dried tomatoes with boiling water. 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. NOTES : Dont use oil-packed sin-dried tomatoes-too many extra calories and fat. Serve with raw or cooked vegetables, crackers, baguette, pita bread or baked tortilla chips Recipe by: Rose Reisman from Light Vegetarian Posted to MC-Recipe Digest by "hubbardj@to-de.com" on Feb 11, 1998