Sun Dried Tomato Cream Cheese Schmear Recipe
This Sun Dried Tomato Cream Cheese Schmear is tangy, a little sweet, and easy to make ahead of time.
Equipment
- food processor
Ingredients
- 8 oz cream cheese
- ¾ cup packed sun dried tomatoes
- ½ teaspoon garlic powder
- 2 teaspoon chopped chives
- 1 tablespoon cream optional
Instructions
- Add cream cheese, sun-dried tomatoes, and spices in a food processor fitted with the blade attachment.
- Pulse 5-7 times.
- Scrape down the edges of the bowl, making sure that you pile the ingredients back towards the center and on top of the blade.
- Add the chives, and pulse another 10-20 times or until the tomatoes are between the size of a green pea or lentil, depending on preference.
- Optional - If you’d like a more even texture and consistency, keep scraping down the bowl and pulse in 10-20 increments until you get the desired texture.
- Cover and chill overnight.
Notes
If you have oil-packed ones, I recommend using a handful of paper towels to squeeze out most of the oil from the tomatoes before adding them to your measuring cup. It will yield a more solid final product that is still spreadable but not quite as oozy and oily. If you bought dry-packed ones, measure them out and carry on your merry way.
Chilling overnight allows time for the flavors to blend together.
Tried this recipe?Let us know how it was!