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:
- Beat cream cheese, butter and Parmesan cheese until smoothly blended. You can use a food processor or electric mixer.
- Cut tomatoes into thin strips.
- Using a blender, whirl remaining tomatoes in reserved oil and ½ c cheese mixture until tomatoes are very smoothly pureed.
- Scrape puree back into bowl with cheese mixture and beat to blend.
- Cover and chill for 2 hours.
- Mound cheese on a platter and garnish with tomato strips.
- Serve with rice crackers or toast rounds.
Serves Makes 4 cups
Source: Orange County Register, February 14, 1994, Food Section Take Five