With just a few simple ingredients, you can whip up this delicioussun dried tomato cream cheese in 10 minutes. A great crowd-pleaser have that will everyone coming back for more. Recipe yields 1 cup (about 4 servings).
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: Italian
Keyword: Sun Dried Tomato Cream Cheese
Servings: 4
Calories: 156kcal
Author: Katia
Ingredients
½ cup(approx 70 gr)Oil-packed sun dried tomatoes
1 tablespooninfused oil from the jar (or e.v.o. oil)
Firstly, slightly drain the sun dried tomatoes before you measure the quantity. You can pick them up from the jar using a fork, it's fine.
Using a small food processor, blitz the sun dried tomatoes, basil leaves and 1 tablespoon of the oil from the jar until finely chopped.
In a bowl, whisk or beat the cream cheese until soft and fluffy. Stir in the sun dried tomato paste and mix until well combined and fluffy. Taste and adjust the seaoning (I use about ¼ tsp of fine salt and pepper to taste) and mix again throughly.
Serve it in a bowl along with tortilla chips, toasted pita bread, crackers, breadsticks or crudities. If you make it ahead, store it in airtight container and keep in the fridge for up to 5 days. Enjoy!
Notes
Nutrition facts: the nutrition values are for one serving of sun dried tomato cream cheese only, and they are based on an online nutrition calculator. It’s an estimate and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.