Sun-Dried Tomato and Herb Spread

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Servings: 6-8

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

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

Directions

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.

*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.

Recipe Courtesy Of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.