Ingredients:
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10 sundried tomato halves, not in oil
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1/2 cup walnuts (toasted, chopped)
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1/3 cup sliced water chestnuts, rinsed and drained
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1/4 cup fresh parsley, chopped
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1 clove garlic, peeled
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2 green onions
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1 teaspoon red wine vinegar
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1/2 teaspoon salt
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1/2 teaspoon black pepper, ground
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1 1/2 cups sour cream
Makes: 2 cups of dip.
instructions
Plump tomatoes in boiling water for 5 minutes, drain. Place tomatoes and remaining ingredients, except for sour cream, in food processor fitted with steel blade or blender. Process until smooth but not pureed. Add sour cream. With several on/off turns, process until sour cream is blended. Cover and refrigerate about 2 hours or until chilled.