Simple and tasty – and it keeps for at least a week.

Ingredients:

• 1 c cream cheese, room temperature (one 8oz package)
• 1 c unsalted butter (2 sticks) room temperature
• 1 c grated Parmesan cheese
• ½ c sun-dried tomatoes packed in oil, drained (reserve oil)
• 2 Tab oil from tomatoes
• rice crackers or toast rounds

Directions:

1. Beat cream cheese, butter and Parmesan cheese until smoothly blended. You can use a food processor or electric mixer.
2. Cut tomatoes into thin strips.
3. Using a blender, whirl remaining tomatoes in reserved oil and ½ c cheese mixture until tomatoes are very smoothly pureed.
4. Scrape puree back into bowl with cheese mixture and beat to blend.
5. Cover and chill for 2 hours.
6. Mound cheese on a platter and garnish with tomato strips.
7. Serve with rice crackers or toast rounds.

Serves Makes 4 cups

Source:  Orange County Register, February 14, 1994, Food Section Take Five