Sun-Dried Tomato Dip

Recipe from

Cooking Light


1 (7-ounce) jar oil-packed sun-dried tomatoes, undrained
1 (8-ounce) package cream cheese, softened
2 or 3 cloves garlic


Drain tomatoes, reserving 1 tablespoon oil. Position knife blade in food processor bowl; add oil, tomatoes, cream cheese, and garlic. Process until well blended, stopping once to scrape down sides. Transfer dip to a serving bowl. Serve with raw vegetables or tortilla chips.