1	qt.	dehydrated potato granules
1 tbsp.	+ 1/2 tsp.	garlic salt
1	tsp.	dried oregano leaves, crushed
1	tsp.	ground pepper
1 1/2	qt.	water, boiling
3/4	cup	sun-dried tomatoes, marinated in oil, chopped
1/4	cup	dehydrated parsley flakes
1 1/2	qt.	lowfat sour cream

Whisk potatoes, garlic salt, oregano and pepper into boiling water.

Transfer mixture to mixer and beat in remaining ingredients.

Yield: 4 1/2 quarts

Serving suggestions: Serve with baguettes, pita triangles or raw vegetables.

Tip: If spread is too thick, add sour cream.

Calories 69; Protein 2.2g; Fat 1.8g; Calories from fat 23%; Carbohydrates 11.1g; Cholesterol 6mg; Fiber 0.9g; Sodium 111mg.