Shelly's Recipe

TUSCAN DIP

Category: Dips - Cold

1/2 cup finely chopped sun-dried tomatoes
1 (8-oz) pkg. cream cheese, softened
2 T. sour cream
1/2 cup chopped ripe (black) olives
1/4 cup finely chopped red onion
2 green onions, thinly sliced

First, hydrate sun-dried tomatoes by placing measured amount in a small heat-resistant bowl and adding enough boiling water to cover. Allow tomatoes to stand for 5 to 10 minutes to soften. Drain liquid from tomatoes and pat dry on layers of paper towels. Finely chop hydrated tomatoes and set aside.

Next, mix softened cream cheese with sour cream in a medium mixing bowl until well blended. Add prepared tomatoes, chopped olives, red onion and green onion; gently mix until well blended. Cover and refrigerate for a minimum of 1 hour before serving.

Serve with assorted crackers or a platter of fresh vegetables cut in bite-size pieces for dipping. Yields 16 (2-tbsp) servings.

NOTE: This is best prepared one to two days prior to serving and refrigerated to allow flavors to develop.