Try this Creamy Sun-Dried Tomato Dip recipe, or contribute your own.
Suggest a better descriptionMakes 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"
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 8 | ||
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Calories: 88 | ||
Calories from Fat: 54 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 334.3mg | 12 % | |
Potassium 278.1mg | 7 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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