10 oil-packed sun-dried tomatoes, drained, chopped
8 ounces low-fat cream cheese, softened
1 cup low-fat sour cream
1 teaspoon Celtic salt
½ teaspoon freshly ground black pepper
2 scallions, sliced
Combine the sun-dried tomatoes, cream cheese, sour cream, salt, pepper, and scallions in a food processor container. Process until desired consistency.
Yield: 2 cups