Here's a Light and Skinny Summer Dip...

Summer brings outdoor get-together with friends and family and that means munching and snacking.... here is a dip I put together for my calorie-conscious friends.  It is nice with cut up veggies, tortilla or potato chips, and even small crackers.

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 to 15 minutes until they have plumped a bit and softened.  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.

Per serving.
Weight Watchers P+ = 1.
Calories 39; Protein 3g; Carbohydrate 7g; Fat 0g; Fibre 1g.

Note:
This can be make-ahead. Cover and refrigerate for up to 3 days.

Place dried tomatoes in a bowl.

Drain the tomatoes well, and then squeeze the remaining water from them before you finely chop them.

Mince the green onions.

Stir it all together in a bowl and refrigerate for at least 4 hours before serving.

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