Sun-Dried Tomato Schmear


8 oz. cream cheese, softened

2 tablespoons plain yogurt

1 tablespoon heavy cream or milk

1 cup loosely packed basil leaves, finely chopped

12 sun-dried tomatoes packed in oil, chopped very fine

1 tablespoon reserved oil from tomatoes

1/4 cup pine nuts, pan roasted and cooled

Salt and pepper to taste

1 small garlic clove, peeled and finely minced (optional)


Mix cream cheese with yogurt and cream or milk. Mix in chopped tomatoes, reserved oil, chopped basil, salt and pepper. Fold in pine nuts. Add salt and pepper, to taste, and minced garlic, if using.