Olive and Sun-dried Tomato Spread

Ingredients:
6 sun-dried tomatoes (not packed in oil)
6 oz low fat greek-style yogurt
4 oz. low-fat cream cheese
3 TBsp black olives, seeded and chopped
½ tsp dried oregano
1 TBsp fresh parsley, chopped
Fresh ground pepper to taste

Directions:
Place tomatoes in small bowl and pour boiling water over to cover. Let stand 5 mins to soften, drain and chop coarsely
In medium bowl, mix together yogurt and cream cheese. Stir in tomatoes, olives, oregano, parsley and pepper, to taste.