The microwave works well for reconstituting dried foods such as apricots, mushrooms, and--in this case--sun-dried tomatoes.

Recipe by Cooking Light March 2001

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Recipe Summary

Yield:
24 servings (serving size: 1 tablespoon dip and 3 bread slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices.

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  • Note: The dip will keep in the refrigerator for up to 2 weeks.

Nutrition Facts

83 calories; calories from fat 27%; fat 2.5g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.3g; protein 2.4g; carbohydrates 13.2g; fiber 1.1g; cholesterol 0mg; iron 0.9mg; sodium 205mg; calcium 21mg.
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