Sauvignon Blanc Sun dried Tomato Spread

Sauvignon Blanc Sun dried Tomato Spread
1 lb. cream cheese (or low fat cream cheese)
1/4 lb. unsalted butter
6 ounces sun-dried tomatoes, (drained)
1 1/2 cups fresh basil, firmly packed
4 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Sauvignon Blanc (or other dry white wine)

Combine cream cheese and butter in food processor until well blended and set aside.

Chop in your food processor the sun-dried tomatoes with 1/4 Cup Sauvignon Blanc.

In food processor, puree basil, garlic and pepper while slowly drizzling in the other quarter cup Sauvignon Blanc; set aside.

Line a 3 cup mold or loaf pan with plastic wrap.

Spread 1/3 of cheese mixture in bottom of mold, then spread with basil mixture, top with another 1/3 of cheese mixture. Spread with sun-dried tomatoes, top with remaining cheese mixture. Refrigerate until firm, at least 1 hour, preferably overnight to blend flavours.

TO SERVE, unfold onto plate and spread on crackers or thin slices of bread.
 

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Last updated: 04 March, 2003