When the thermostat edges toward the 100 degree mark in the middle of summer, I start to wilt like an under-watered flower and do whatever I can to stay cool. Of course, that often involves standing directly over an air-conditioning vent…wearing a skirt…but I have also been known to stick my head into the freezer or join my kids in the sprinklers for a speedy cool down. When it is that hot out, my energy reserves are pretty low. Okay, I get pretty cranky too. What can I say? I’m not a hot weather girl, yet somehow I ended up living in a desert climate. Crazy. Low energy reserves means I need plenty of recipes – appetizer, entree, you name it – that require few ingredients and little effort. This sun-dried tomato and basil cream cheese spread fits the bill.
All that is required for this recipe is stirring chopped sun-dried tomatoes and fresh basil into softened cream cheese. Spread it on toasted baguette slices or crackers for an easy appetizer or use it to dress up bagels and wrap sandwiches. Now excuse me while I head back to my vent.
In a medium bowl, using a rubber spatula or wooden spoon, press and stir the cream cheese until smooth.
Stir in sun-dried tomatoes, basil and salt. Serve with toasted baguette slices or crackers.
Other cream cheese spread recipes:
Farmgirl Fare’s Refreshing Radish Spread/Dip
Sippity Sup’s Dill and Chive Cream Cheese Spread
Gourmeted’s Endives with Lox & Cream Cheese Spread
One Perfect Bite’s Cream Cheese and Pepper Jelly Spread
- 8 oz. 1/3-less-fat (Neufchatel) cream cheese, softened
- 6 tbsp chopped sun-dried tomatoes
- 2 tbsp thinly sliced fresh basil
- Pinch of salt
- In a medium bowl, using a rubber spatula or wooden spoon, press and stir the cream cheese until smooth. Stir in sun-dried tomatoes, basil and salt. Serve with toasted baguette slices or crackers.
From the kitchen of Cookin' Canuck | cookincanuck.com