Ingredients:
Serves 4-6
9 sun-dried tomatoes, halved and drained of excess oil
8 oz. cream cheese, softened
1/4 C mayonnaise
1/4 C sour cream
2 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/4 C fresh parsley, finely chopped
1/4 C fresh chives, finely chopped
3/4 C water
Directions:
Place sun-dried tomato halves in medium-sized saucepan, and cover with water.
Simmer over medium-low heat for five minutes, or until water evaporates.
Add tomatoes to a food processor or blender, along with all other ingredients, and process until smooth.
Refrigerate for one hour, or until chilled. Serve with crackers or veggie sticks.
