Sun-Dried Tomato Spread
Sun-dried tomatoes packed in oil are ready to use right out of the jar. They are very flavorful and easy to use — perfect in this easy, creamy spread. Serve it with toasted baguette slices, apples, and pears.
INGREDIENTS | YIELDS 1½ CUPS
- 2 tablespoons butter
- ½ cup chopped onion
- 3 cloves garlic, minced
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup sour cream
- ½ cup minced sun-dried tomatoes in oil, drained
- ½ teaspoon dried basil leaves
- ⅛ teaspoon white pepper
In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes. Remove to medium bowl and let cool.
Beat in cream cheese until mixed, then add sour cream and beat until smooth.
Stir in tomatoes, basil, and pepper; spoon into serving bowl. Cover and chill for 3 to 4 hours to blend flavors.
Serve with crackers and toasted French bread.
Appetizer spreads should be beautifully presented. You can press the mixture into a small mold, chill, and unmold just before serving. Surround the spread with crackers and place two or three tiny fancy knives next to the spread. Serve a selection for a large party.