Cream cheese spread with olives and sun-dried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Sun-dried tomatoes; (not packed in oil) |
| 1 | pack | (8-oz) cream cheese; room temperature |
| 2 | tablespoons | Sour cream |
| ½ | cup | Chopped pitted black olives; (preferably Kalamata) |
| ¼ | cup | Chopped red onion |
| 1 | hour before serving.) | |
Directions
Prepare this one day ahead to allow the flavors to blend.
Can be prepared in 45 minutes or less.
Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain.
Pat tomatoes dry and chop finely.
Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature Makes about 1 cup.
Bon Appétit January 1998
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998