ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Sun-dried Tomato-Tapenade Spread

Prep time 10 mins
Yield Makes about 2 cups


  • 1 (8-oz.) container refrigerated olive bruschetta topping, drained
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup extra-moist sun-dried tomato halves, chopped
  • 1 tablespoon chopped fresh basil

How to Make It

  1. Beat together all ingredients with an electric mixer at medium speed until thoroughly combined. Cover and chill until ready to serve. Store in refrigerator in an airtight container up to 1 week.

  2. Note: For testing purposes only, we used Gia Russa Olive Bruschetta Topping and California Sun-Dry Sun Dried Tomatoes Halves.

  3. Creamy Sun-dried Tomato-Tapenade Crostini: Preheat oven to 350°. Thinly slice 1 (16-oz.) French bread baguette. Spread about 1 Tbsp. Creamy Sun-dried Tomato-Tapenade Spread on each baguette slice. Arrange on a baking sheet. Bake 10 minutes. Makes 6 appetizer servings; Prep: 10 min., Bake: 10 min.

  4. Canadian Bacon-Tomato-Tapenade Pizza: Preheat oven to 375°. Spread 1 cup Creamy Sun-dried Tomato-Tapenade Spread over 1 (14-oz.) prebaked Italian pizza crust. Place crust on a baking sheet. Sprinkle with 5 Canadian bacon slices, cut into thin strips (about 1 cup); 1 cup chopped artichoke hearts; 3/4 cup grape tomato halves; and 2 Tbsp. grated Parmesan cheese. Bake 30 minutes or until lightly brown. Makes 4 to 6 servings; Prep: 15 min., Bake: 30 min.