Recipe - Cream Cheese Spread With Olives And Sun-Dried Tomatoes

12 md Sundried tomatoes; (not
packed in oil)
1 pack (8oz) cream cheese; room
temperature
2 tablespoon Sour cream
One half cup Chopped pitted black olives;
(preferably Kalamata)
One fourth cup Chopped red onion

Prepare this one day ahead to allow the flavors to blend.

Can be prepared in 45 minutes or less.

Place sundried 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.

Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives,
onion and sundried 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.)

Makes about 1 cup.

Bon Appétit January 1998

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998