When I went searching for a recipe to share today, the cookbook automatically opened to something sweet! How does that happen? But honestly, the season of continued festive eating, has barely begun and already sweet, is a worn out flavor. Maybe I am eating too much already? Maybe it is responsible behavior and maturity? Say it ain't so!
None the less, there are no cookies
or snacky nibble
or anything sweet in today's post.
I am making that perfectly clear, because the name of this spread is sweet sounding.
In the pink spread
adapted from: Cooking with Sun Dried Tomatoes
by: Lois Dribin - Denise Marina - Susan Ivankovich
4 oz cream cheese
1/2 c sliced sun dried tomatoes packed in oil OR 5 - 7 whole tomatoes packed in oil
1 large or 2 smaller cloves of garlic ( I coarsely chopped the garlic, before adding to the processor)
1 t balsamic vinegar
1/4 t salt
1 - 2 T oil from the sun dried tomatoes
Combine everything in food processor,
process until smooth, about 1 minute.
|Sun Dried Tomato Spread|
Place in a covered container or your favorite serving dish and refrigerate until ready to serve.
Makes approximately 3/4 - 1 cup spread.
Serve with assorted vegetables, whole grain crackers and thin crusty french bread slices.
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Sundays are busy, this post is shared with:
Cookbook Sundays @ Brenda's Canadian Kitchen
Sundays at one food club @ cocina diary
Potluck Sunday @ Mommy's Kitchen
Foodie Friday @ designs by gollum