Sun Dried Tomato and Olive Dip

I thought it might be a good thing, for my first cooking escapade in the community kitchen, to make a dish you could easily "share" with passersby, should they be loitering around or passing through as you cooked.

Well I was right. And my new friend was as happy to talk to me while I cooked as he was to taste whatever I came up with. And he even approved of it, which solidified the friendship.

And I approve of this too. I think the sun dried tomatoes, which I normally dislike, gave the dip a perfect sweetness. And the ingredients and prep are super easy.

You need

• 6 sun-dried tomatoes (not packed in oil)
• 4 oz. low fat cream cheese
• 3 tbsp black olives, seedless
• 1/2 tsp dried oregano
• 1 tbsp fresh parsley
• black pepper to taste

1. Place tomatoes in a small bowl and pour boiling water over them to cover. Let stand 5 minutes or until soft. Drain and chop coarsely.
   
2. In a medium bowl, combine cream cheese and yogurt. Add tomatoes and olives, oregano, parsley and pepper. Stir.
3. Spread over your favorite whole grain, high fiber, low calorie crackers.
   

Kitchen Transition

The kitchen itself makes up for its own bereftness. It's like a dynasty, man. Not only huge and impenetrable but functional, and perfect for creating a community atmosphere. This is fruitful for my situation: grad students are not known for social behavior. (Cooking tonight bore me two new friends).

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