Ingredients
8
sun-dried tomato halves, (not oil-packed)
1/4
cup chopped fresh parsley
1
tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
1
tablespoon olive or vegetable oil
2
teaspoons lemon juice
1
teaspoon red wine vinegar
1/2
teaspoon salt
1/2
teaspoon pepper
1
garlic clove, finely chopped
3/4
cup plain low-fat yogurt
3/4
cup sour cream
Preparation
Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.
Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.
Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.
