This simple, creamy sauce is perfect served with portobello mushroom + spinach quesadilla.
1/2 cup sun-dried tomatoes packed in oil, drained
2-3 teaspoons oil from sun-dried tomatoes
1/4 cup plus 2 tablespoons plain Greek-style yogurt
1/4 cup sour cream
Salt, to taste
Freshly ground black pepper
In a food processor, add tomatoes, 2 teaspoons oil, yogurt and sour cream. Season with salt and pepper. Blend until smooth. Add more oil if too thick. Refrigerate until ready to serve.
Makes approximately 2/3 cup.