Sun-Dried Tomato Dip
Yield: Yield: 1-1/4 cups.
- 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.
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