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6
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Sun-Dried Tomato Spread

 


2 cloves garlic, minced
1 Tablespoon olive oil
⅓ cup dry white wine
½ cup dry-packed sun-dried tomatoes, snipped
1 package (8 ounces) cream cheese, softened
⅓ cup snipped fresh basil
3 Tablespoons grated Parmesan cheese

In a medium skillet, cook garlic in oil until light brown. Add wine and dried tomatoes. Cook uncovered, over low heat for 15 minutes. Remove from heat; let stand 10 minutes. Drain excess liquid.

Meanwhile, in a food processor bowl or blender container combine cream cheese, snipped basil, and Parmesan cheese. Cover and process or blend until smooth. Add tomato mixture and process until almost smooth. Transfer to serving bowl. Cover and chill 4 to 24 hours.

Let stand at room temperature 30 minutes before serving. Serve with toasted baguette slices. Garnish with fresh basil chiffonade.

Makes 1 cup.


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