Recipe for Sun-Dried Tomato Cheese Ball 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
INGREDIENTS ----------------
3 oz Sun-dried tomatoes - blanched*
8 oz Cream cheese
8 oz Unsalted butter - OR margarine
1 cup Parmesan - freshly grated
2 tbl Olive oil
2 cup Basil leaves - fresh, lightly packed
Instructions:
Instructions: Servings: 0 Fat grams per
serving:
Approx.

*DIRECTIONS*

BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips.

In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers.

Makes 2-1/2 cups.

This recipe was called "Dried Tomato Dip" but I sure didnt see it as a dip so I renamed it. I guess it could be a spread, but sure cant see

"dipping" anything into this as it would be too stiff.

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