The hardest thing about this recipe is locating the sun-dried tomatoes in the store. I swear, they move them around. Sometimes they're with the raw tomatoes, sometimes the canned tomatoes, sometimes the Italian ingredients. But it's worth it, even if you have to look all three places.
It tastes like pizza and keeps for weeks in the fridge.
Sun-Dried Tomato Pate
- ½ cup oil-packed sun-dried tomatoes
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- ½ cup grated Parmesan cheese
- 1 clove garlic
- ¼ t. dried oregano
- ¼ t. dried basil
- ½ t. dried thyme
- ½ t. salt
Put everything in the food processor and process until smooth and blended. Chill for at least 4 hours to allow flavors to blend. Let soften before serving with crackers.
Note: If you buy sun-dried tomatoes with herbs, omit the oregano, basil, and thyme. After blending, taste and correct the seasonings. You may need to add none or all of the herbs called for, depending on the brand of tomatoes. .