Sun Dried Tomato Dip

This recipe serves:  10

1 cup sun-dried tomatoes, rehydrated
1 tablespoon balsamic vinegar
1 cup non-fat cream cheese
1/2 cup non-fat sour cream
basil leaves, for garnishing
1. Puree the sun-dried tomatoes and balsamic vinegar in the food processor. Add the cream cheese and process until the mixture is smooth.

2. Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)

3. Transfer the spread to a serving bowl and garnish with fresh basil.

Serve with pita wedges, baked tortilla chips or carrot sticks.

Serving Size: 1/4 cup

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