Sun-Dried Tomato Spread

Name: Sun-Dried Tomato Spread
Yield: Yield: About 1½ cups.
Ingredients: ⅓ cup pitted black olives; ¼ cup oil-packed sun-dried tomatoes, well drained; 1 cup cream cheese, cut in chunks (light or regular); 2 Tbsp fresh basil (or 1 tsp dried basil); 2 Tbsp fresh basil (or 1 tsp dried basil); 2 green onions, cut in chunks; 2 Tbsp yogurt or sour cream (low-fat or regular); 2 Tbsp yogurt or sour cream (low-fat or regular); 2 Tbsp yogurt or sour cream (low-fat or regular); 2 Tbsp yogurt or sour cream (low-fat or regular)

Preparation info

Yield: About
1½ cups
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Great for Salmon Tortilla Pinwheels and delicious with bagels, rolls or crackers.

Ingredients

¼ cup oil-packed sun-dried tomatoes, well drained
⅓ cup pitted black olives
2

Starter
Vegetarian
Gluten-free

Method

Steel Blade: Process sun-dried tomatoes, olives, green onions and basil until finely chopped, about 10 seconds. Add cream cheese and yogurt or sour cream. Process with quick on/off pulses to combine. Do not overprocess. Chill before serving.