Sundried Tomato Dip

 Makes 8 servings, 2 Tbs each 
  • 1/4 cup sundried tomatoes
  • 1 cup fat free sour cream
  • 1 tsp lemon juice
  • 1/4 cup less 1 tsp fat free milk (11 tsp)
  • 2 medium green onions, minced
  • 1/4 tsp salt
  • dash of pepper
  • dash of thyme
  1. Place tomatoes in a bowl and pour boiling water over them.  Let stand for 10 minutes. Drain water from the tomatoes and then chop them finely.
  2. While the tomatoes are rehydrating, put 1 tsp lemon juice in a 1-cup measuring cup.  Add fat free milk to the 1/4 cup line.  Let sit for 5 minutes while milk thickens.
  3. In bowl, stir together tomatoes, sour cream, onions, thickened milk, salt, pepper and thyme.
  4. Cover and refrigerate for 4 hours.
  5. Sprinkle with a bit of thyme to garnish before serving.