Cream Cheese Spread With Olives And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | Sun-dried tomatoes, not | |
| packed in oil | ||
| 1 | 8-oz cream cheese room | |
| temperature | ||
| 2 | T | Sour cream |
| 1/2 | c | Chopped pitted black olives |
| preferably Kalamata | ||
| 1/4 | c | Chopped red onion |
INSTRUCTIONS
1998 Prepare this one day ahead to allow the flavors to blend. Can be prepared in 45 minutes or less. Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely. Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.) Makes about 1 cup. Bon Appétit January 1998 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 334
Total Fat: 37.9g
Cholesterol: 12.5mg
Sodium: 1185.3mg
Potassium: 54.7mg
Carbohydrates: 11.5g
Fiber: 2.3g
Sugar: <1g
Protein: 1.6g