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Pepperoncini Spread
  • 2 Sundried Tomato halves – not oil packed (#350029)
  • Boiling Water
  • ½ cup fat-free Sour Cream
  • 1 Tbsp low-fat Milk
  • 1 Tbsp grated Parmesan Cheese (#190155)
  • 6 Pepperoncini, drained and stemmed (#360010)
  • 4 ripe Olives, chopped (#330010)
  1. Cover tomato halves with boiling water; let stand 5 minutes.  Drain and chop.
  2. Place sour cream, milk, cheese and pepperoncini in a blender or food processor.  Cover and blend 1 minute, stopping occasionally to scrape sides.  Blend 1 minutes longer until smooth.
  3. Place in small bowl; stir in tomato and olives. 
  4. Try serving the spread with bread or baked pizza crust.
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