Sun Dried Tomato Dip

20 sundried tomato halves (not packed in oil)
1/2 cup fresh parsley
1 clove garlic
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. lemon juice
16 oz. nonfat sour cream

Place tomatoes in small saucepan and cover with water: bring to boil, remove from heat and let rest 10 minutes to soften. Drain, reserving liquid. Chop parsley and garlic in food processor. Add tomatoes, one at a time, to processor and continue to chop. Add salt, pepper, and lemon juice. Add just enough tomato liquid to get a course puree. Remove puree from the processor to a mixing bowl and stir in sour cream.

Serves 13 (3 Tbsp. each)

Nutritional data per serving:

Calories 52 Fiber (g) 1
Total Fat (g) 0 Protein (g) 2
Saturated Fat (g) 0 Sodium (mg) 110
WW points 1 Carbohydrates (g) 7