| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Cheese/eggs | 6 | Servings | |
INGREDIENTS
| INGREDIENTS | ||
| 3 | oz | Sun-dried tomatoes – |
| blanched* | ||
| 8 | oz | Cream cheese |
| 8 | oz | Unsalted butter – OR |
| margarine | ||
| 1 | c | Parmesan – freshly grated |
| 2 | T | Olive oil |
| 2 | c | Basil leaves – fresh |
| lightly packed | ||
| Crackers, your favorite |
INSTRUCTIONS
Calories per serving: Number of Servings: 0 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: DIRECTIONS BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips. In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers. Makes 2-1/2 cups. Recipe from Melissa's brand Sun-dried Tomatoes. This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread, but sure can't see "dipping" anything into this as it would be too stiff. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 767
Calories From Fat: 618
Total Fat: 70.2g
Cholesterol: 137.5mg
Sodium: 960.2mg
Potassium: 1217.6mg
Carbohydrates: 25.4g
Fiber: 11.1g
Sugar: 8.1g
Protein: 18g