 |
|
|
|
|||
|
Prep Time: 20 minutes, makes about 1 1/2 cups 12 medium sun-dried tomatoes (not packed in oil) 1 8-ounce package cream cheese, room temperature 2 Tbsp. sour cream 1/2 cup kalamata olives, pitted and chopped 1/4 cup red onion, chopped In a small saucepan, boil 2-3 cups water. Put sun-dried tomatoes in a small bowl. Cover tomatoes with boiling water and let them stand until soft, about 10 minutes. Drain, then pat tomatoes dry. Chop finely. In a separate bowl, mix cream cheese and sour cream until smooth. Add olives, onion and sun-dried tomatoes. Cover and refrigerate until ready to eat. Soften spread at room temperature at least one hour before serving. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||