1/3 cup dried tomato (not stored in oil)
4 oz grated cheddar cheese
1 pack of soft cream cheese
1/4 cup fresh basil, chopped
3 cloves garlic, finely chopped
1/8 teaspoon black pepper
1 to 2 teaspoons of sour cream
2 tablespoons virgin camelina oil
- In a bowl, cover the sun-dried tomatoes with boiling water and soak for 10 minutes. Drain and chop the tomatoes. Add a dash of oil.
- Combine the sun-dried tomatoes, cheddar cheese, cream cheese, basil, garlic, pepper and cream until the mixture is smooth and can spread easily. Place the mixture in a transparent wrap to form a cylinder. Refrigerate for 2 to 4 hours.