Sun-Dried Tomato and Herb Spread
Italian herbs and the bright flavor of sun-dried tomatoes combine in this spread that’s good on crackers or stuffed into celery ribs.
Ingredients
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½ cup or about 10 sun-dried tomatoes*
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8 ounces cream cheese, at room temperature
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1 teaspoon basil
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1 teaspoon oregano
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½ teaspoon fennel seed
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Fresh parsley leaves for garnish, if desired
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Crackers for serving
Directions
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Place the sun-dried tomatoes in a food processor and pulse for a few seconds to coarsely chop.
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Add the cream cheese, basil, oregano and fennel seed. Process until combined, stopping to scrape down the sides of the bowl when necessary.
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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.
*Do not use sun-dried tomatoes packed in oil. If the sun-dried tomatoes are not pliant, pour boiling water over them and let sit for 1 minute, then drain and pat very dry before using them.
