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Thyme and tomato cream

updated

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Ingredients for 1 servings:

  • 200 g cream cheese
  • 100 g natural yogurt
  • ½ tsp salt
  • 1 tsp sugar
  • 5 tomatoes, dried, pickled in oil, from the jar
  • 1 tbsp thyme, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

Dip or spread, good for the buffet

Finely dice or chop 4-5 sun-dried tomatoes. Pluck the thyme from the stems and measure out about 1 tablespoon. Mix all ingredients well and let it marinate in the refrigerator. Season with salt and sugar before serving. Add salt sparingly. The tomatoes add a good amount of flavor. Tastes great with white bread or crackers, and also with vegetable sticks.

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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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