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Olive And Sun Dried Tomato Spread
Makes about 1 1/2 cups
Sweet tomato and salty olive make a great combo on crackers.
- 2 to 3 cups water
- 12 medium sun-dried tomatoes (not packed in oil)
- 1 package (8 ounces) cream cheese, room temperature
- 2 tablespoons sour cream
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, chopped
Boil water in a small saucepan. Put sun dried tomatoes in a small bowl. Cover tomatoes with boiling water and let them stand until soft, about 10 minutes. Drain, then pat tomatoes dry. Chop finely.
In a separate bowl, mix cream cheese and sour cream until smooth. Add olives, onion and sun dried tomatoes. Cover and refrigerate until ready to eat. Soften spread at room temperature at least one hour before serving.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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