Sun-Dried Tomato and Basil Cream Cheese Spread

This cream cheese spread makes a great appetizer with a loaf of fresh bread or crackers. A friend of mine used to always buy this spread when we were having wine and appies, and another friend, Sarah, makes her own delicious version. This recipe is a combination of what I guessed to be the ingredients in the store-bought version, and some tips from Sarah.

The one difference with my recipe is that I made my own oven-dried cherry tomatoes. I make up a big batch, and they keep for a long time in the fridge.

Make this recipe at least an hour ahead of time so the flavours have a chance to mingle.

What you need:

• 1 – 250 gram tub of spreadable cream cheese (or Tofutti non-dairy cream cheese)
• 1 tablespoon mayonnaise
• a few sun-dried cherry tomatoes packed in  olive oil (or oven-roasted to make it even better)
• 1 clove garlic, finely minced
• a few sprigs fresh basil, chopped
• a little freshly squeezed lemon juice
• salt and pepper to taste

What you do:

1. Combine the mayonnaise and cream cheese.
2. Chop and add the cherry tomatoes, minced garlic, basil, lemon juice, salt and pepper.
3. Taste and adjust the amounts of anything you think you need more of.
4. Refrigerate for at least an hour before serving.
5. Garnish with a sprig of basil, and serve with a loaf of freshly baked bread or crackers of your choice.