Sun-Dried Tomato Dip
Adapted from Cuisine at Home
8 oz. cream cheese, room temperature
6 oz. plain, lowfat or nonfat yogurt
1/4 cup sour cream
3/4 cup oil packed sun-dried tomatoes, drained
1/3 cup shallots, coarsely chopped
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/3 cup fresh parsley, finely chopped
1 Tablespoon minced fresh tarragon
Bread or bagel chips
Blend cream cheese, yogurt, sour cream, tomatoes, shallots, lemon juice, zest and salt in a food processor until smooth.
Fold in parsley and tarragon, then chill for at least 1 hour.