Italian herbs and the bright flavor of sun-dried tomatoes combine in this spread that’s good on crackers or stuffed into celery ribs.
½ cup or about 10 sun-dried tomatoes*
8 ounces cream cheese, at room temperature
1 teaspoon basil
1 teaspoon oregano
½ teaspoon fennel seed
Fresh parsley leaves for garnish, if desired
Crackers for serving
Place the sun-dried tomatoes in a food processor and pulse for a few seconds to coarsely chop.
Add the cream cheese, basil, oregano and fennel seed. Process until combined, stopping to scrape down the sides of the bowl when necessary.
Put the spread in a serving bowl and garnish with parsley, if desired. Serve with crackers. The spread may be made a day ahead, covered and refrigerated.