Prepare this one day ahead to allow the flavors to blend.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 cup
Ingredients
12 medium sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped pitted black olives (preferably Kalamata)
1/4 cup chopped red onion
Preparation
Step 1
Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
Step 2
Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
