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Pepperoncini Spread
Ingredients
- 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)
Directions
- Cover tomato halves with boiling water; let stand 5 minutes. Drain and chop.
- 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.
- Place in small bowl; stir in tomato and olives.
- Try serving the spread with bread or baked pizza crust.
