Cream cheese, sundried tomato spread with camelina

20 minutes

0 minutes

1 portions


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

  1. 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.
  2. 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.

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