in Italy

Mediterranean cream cheese with sun-dried tomatoes

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Ingredients for 4 servings:

  • 2 cups of cream cheese, reduced fat (e.g. Philadelphia so light, 5% fat absolute)
  • 5 tomatoes, dried in oil
  • 5 leaves of basil, large
  • 1 garlic clove(s)
  • 4 tbsp Parmesan, grated
  • 2 tsp mustard, medium hot
  • salt and pepper
  • some basil, fresh leaves

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a light, summery spread

Pat the sun-dried tomatoes dry. Peel and crush the garlic. Place the cream cheese, tomatoes, basil, garlic, Parmesan, and mustard in a tall blender and blend with an immersion blender until smooth. Season with salt and pepper. Ladle into bowls and garnish with basil. Tastes great on toasted white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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