Thursday, January 31, 2013

Sundried Tomato and Olive Cheese Spread


Do you need a great appetizer to take to a Super Bowl party this weekend? Or something to round out your party menu? This cheese spread would fit the bill nicely. I really liked it cause it different than most cheese spreads - the tang of sundried tomatoes and feta against the creamy cream cheese really makes it special. I loved this on wheat thins and pretzel thins, but it would be great on any cracker or with crudites as well.

Start by preparing the tomatoes - place some boiling water in a large measuring cup, and add the tomatoes.


Let these sit for about 10 minutes or so to soften. Meanwhile, place the softened cream cheese in a medium bowl and stir it up until it's smooth. Add in the garlic, and onion.


Drain the tomatoes, then chop them up along with the olives. Add them to the cream cheese.


Stir it all up, then gently stir in the feta.


All ready for the party!


You can make this up to 2 days ahead to help blend the flavors. If it's been chilled, let it sit at room temperature for about an hour before serving.

One year ago: Oven Baked Ham and Swiss Sandwiches (another great party idea!)
Two years ago: Pasta with Brussels Sprouts and Bacon
Three years ago: Shrimp Nachos (and yet another great party food!)

Find more great ideas at Full Plate Thursday, Thursday's Treasures, Recipe Box, Foodie Friday, Food on Fridays, Food Glorious Food, Foodie Friday (#2).

Sundried Tomato and Olive Cheese Spread

1 cup sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
1/2 tsp. minced garlic
2.25 oz. can sliced black olives
1/4 cup chopped red onion
1/4 cup feta cheese crumbles

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.

Stir cream cheese in a medium bowl until smooth. Mix in garlic, olives, onion and sun-dried tomatoes. Stir in feta. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)


5 comments:

  1. I miss sundried tomatoes haven't used them in so long. thanks for getting them back on my radar.

    ReplyDelete
  2. Hi Sara,
    I just love this combination of flavor, yum! Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. I love to find great dip recipes. Anything with olives is always a favorite. Thanks for sharing on Thursdays Treasures.

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  4. Oh my goodness, this looks so good!!! I'm serving this at my next party! Thanks for sharing at Foodtastic Friday!

    ReplyDelete
  5. Show and Tell Saturday is LIVE at Sassy Little Lady! I’d love to have you come join the party!

    http://www.sassylittlelady.com/blog/show-and-tell-saturday/show-and-tell-saturday-3

    Kathie

    ReplyDelete

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