Sun-Dried Tomato With Fresh Basil Spread Recipe -
Sun-Dried Tomato With Fresh Basil Spread Recipe

Sun-Dried Tomato With Fresh Basil Spread

Recipe by  

"With just three ingredients, this cream cheese spread is easy to assemble, and is great for impromptu entertaining."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings


  1. Place sun-dried tomatoes in the work bowl of a food processor; pulse until coarsely ground. Add basil; pulse until finely ground. Add cream cheese; process until well-mixed. Transfer to a serving bowl or storage container.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2005

Very easy to make and tastes great.

Most Helpful Critical Review
Jan 08, 2006

I served this a couple times and it did not have a very good "eye appeal" so it was never well received - it's hard to make it look appetizing! The flavor was fine, but it just didn't sell !


19 Ratings

Jan 23, 2006

This just didn't work.

Jul 19, 2006

I just served this this past weekend and couldn't believe how quickly it was eaten. I added 2 cloves garlic, freshly ground black pepper and a dash of ceyanne pepper. I used it as a spread for the veggie platter, and I recieved so many compliments. I say try the basic recipe, but add things to make it your own.

Apr 04, 2006

I personally was not crazy about it. Some may like it, but I did not.

Jun 22, 2009

This dip is amazing! I also used sun-dried tomatoes that were not in oil, so I added a little drizzle of olive oil. I also added about 1 tsp of minced garlic and about 1/4 tsp of onion powder. Served with crunchy sesame sticks and cracked black pepper crackers - everyone loved it! I will definitely make this again.

May 17, 2010

Great treat (non-sugary for a change!) for Hubs to take to the office that came together in a snap. I used the package of cream cheese as called for, but only added the other ingredients to taste, using somewhat less than called for and a small clove of minced garlic. I pulsed it in the food processor just long enough so that it was still "whitish" but with flecks of the tomatoes and basil. Beautiful. Delicious too. I served it with homemade crostini (cut small baguettes into 1/4" slices, brush each side lightly with olive oil. Season lightly with salt and pepper or garlic salt, if desired, and a dusting of freshly grated Parmesan. Bake at 375* until golden brown.)

Nov 16, 2008

This is such a nice, easy recipe. I found it worked great when I needed a very last minute appetizer with very little time to make it in.


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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