Sun-Dried Tomato and Parsley Dip
photo by PaulaG
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 4 large sun-dried tomatoes, chopped
- 1 garlic clove, roasted
- 1⁄2 bunch fresh parsley, chopped
- 150 g cream cheese
directions
- In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
- Enjoy!
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Reviews
-
This was so good! I added an extra garlic clove, because I thought the sun dried tomatoes were a little too salty, and it worked out well. I also didn't have a blender on me, so I just finely diced the garlic and chopped the tomatoes and parsley and found the taste was much stronger, which was good.
-
Easy! I used whipped cream cheese and had this prepared in less than 5 minutes. I didn't do the blender method as it was much easier to stir the ingredients together in a small bowl using a fork. Served with lightly grilled sliced of pugliese bread. Local cream cheese and parsley fresh from the garden! Thank you! My husband really liked this. Reviewed for Veg Tag April. PS if using regular cream cheese, it's easier to bring it to room temperature first.
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RECIPE SUBMITTED BY
Lalaloula
United States