Exciting news:
“School’s out for summer!” (to quote Alice Cooper).
Another year is on the books, another group of seniors is out the door, another summer to recharge the old batteries before a new crop of freshmen converge on the high school. Whew!
Now, to quote Barry Manilow: “Looks like we made it!”
🙂 (Hey, what can I say? I have eclectic taste in music.) 🙂
More exciting news:
Today is a Secret Recipe Club reveal!
Welcome to May’s SRC and Group C’s posting day!
My assignment this month was Cook with Sara. I identified with Sara immediately—a Midwestern gal whose mom’s influence led her to a love of cooking. Her recipes are classically good.
How can I not love Sara? 🙂
Since we are finally experiencing some classic patio sitting weather, I found an ideal appetizer that is perfect for a quick bite on the patio. (That is one of our favorite things to do after work—grab a beverage and a cheese plate and relax on the patio.) This recipe sounded perfect.
Sun Dried Tomato and Olive Cheese Spread
Ever so slightly adapted from Cook with Sara1 c. sun-dried tomatoes (not packed in oil)
1 1/2 c. boiling water
1 (8 oz.) pkg. 1/3 less fat cream cheese (Neufchâtel), room temperature
1 large clove garlic, minced
1/4 c. Kalamata olives, chopped
1/4 c. chopped red onion
1/4 c. feta cheese crumbles
chopped fresh herbs for garnishPlace sun-dried tomatoes in small bowl. Pour boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
Place cream cheese in the bowl of a stand mixer and whisk until smooth. Mix in garlic, olives, onion and sun-dried tomatoes. Remove bowl from mixer and stir in feta by hand.
Cover and refrigerate. Let set for 1 hour before serving. Serve with pita chips or crostini (or your favorite crackers). (This recipe can be prepared two days ahead. )
I swapped out the regular cream cheese for Neufchâtel cheese because it is lower in fat and I really can’t tell the difference. I also added a bit more garlic and swapped out the original black olives for Kalamata olives. I added a bit of fresh herbs because I had some fresh parsley, chives, and dill from the herb garden. I decided on the chives but any fresh herb would be good.
This stuff is delicious and addictive. I could eat it in a wrap, slathered on a bagel, spread in a celery stick…. YUM!
Thanks to our SRC hosts Jane, Sarah, Suzanne, and the fabulous Group C host, Debbi. They do a super fantastic job keeping us all organized, informed, and on track! Thank you, ladies!
For all my past SRC posts, click here.
Comments & Replies
46 responses to “Sun Dried Tomato and Olive Cheese Spread”
What a sensational spread. That would really add a burst of flavor to all kinds of sandwiches and snacks.
If I had had any left I would have a sandwich out of it. We polished it off last night.
Oh god I can’t wait to ‘make it’ 😉
6 months!!!
This cheese spread has to last me till then, yum!
Cheers
Choc Chip Uru
Hang in there!
I just did some oven baked tomatoes…this recipe comes just in time! Love the dip.
Oh, yeah. That sounds even more delicious.
this sounds really tasty! What a good choice 🙂
Thanks, Tandy. Loved your SRC pick for this month!
Now THIS is my kinda spread! And I’m not talking to you again until my school is out. See you in three weeks. (not that i’m jealous or anything)
OK—Mum’s the word. I vow to not rub it in or mention it for THREE MORE WEEKS! 🙂 (Sorry, that was the last time, I promise.) And, your SRC pick is my kinda’ flat bread!
Wow! That recipe looks so good and right up my alley!
Thanks, Veronica. It is even better the second day (if you can save any that long).
Mmmmmmmm I love any kind of dip…this one is next on my recipe line up. Looks super delish!
Yep, this is a keeper for me as well.
I am so glad you liked this. I made it for a New Year’s Eve party and it was a hit. I love Mediterranean inspired dishes. And I always use reduced fat cream cheese too, need to save the calories for something else, like dessert!
I am positive it was a hit for your party. It was a hit at our private patio sitting party! 🙂 I think I will add a bit of fresh oregano next time I make it. Thank you for the recipe and I enjoyed your blog immensely!
YUM! My kind of dip! And, I do believe we can have it on our diets… Now, if only I had some here at the office for lunch…
Absolutely fabulous that you can partake of this dip on your diet. I wish I could Fedex some over to your office!
All these ingredients are already great per se, but combine in a spread is a must-have definitely!!!!!
Must-have is correct! I will be making this all summer.
Gosh, how could this be anything but fabulous? What an amazing spread!
Fab, Fab, and Fab. That is why SRC is so wonderful—almost every recipe I have ever made for my SRC post has been a keeper!
Visiting from Group A – this dip looks insanly delicious! We are huge olive tapenade fans but can’t wait to branch out and give this recipe a whirl. Great SRC pick 🙂
Thanks for visiting! 🙂
Oh, that looks so, so good. I’m a big sit-on-the-patio-and-munch person too so this is right up my alley! And, like you, I can’t taste the difference between regular cream cheese and Neufchâtel. Good swap.
Yep, and I see that Yummy to my Tummy did my sangria for SRC. I think I will whip up so more dip and a pitcher of beverages and do some porch sitting tonight! 🙂
This looks like a great dip for the nights out on the deck! My husband is a big olive lover, so I’ll have to make this for him!
I hope it is a big hit with him!
Yum, I love a good dip. This looks perfect for a lazy summer day spent lounging around outside.
Lazy lounging….I love it!
What a perfect dip! Great for our weekend lounging. Glad to be part of SRC group C with you!
Thanks, Lisa. U2.
Fantastic dip! Must go on my “must make” list!
It made my permanent list too.
I love spreads and sun dried tomatoes are the best. In Greece in Santorini island they make the best sun dried tomatoes. I think I will give this a try!
You definitely have the access to the best ingredients.
This looks so good! It’s like a spread my Aunt used at a party she threw but she made tiny little sandwiches with that bread you can buy that is for appetizers (it was the 70’s) and I’ve always loved it. I’m pinning this so I can make it!
This would make a retro tea sandwich!
That’s exactly what I was thinking!!
This will make a great dip for Memorial Day weekend! I know my guests will love it as much as I will. Feta AND cream cheese – YUM! Have a wonderful weekend!
U2.
Can you really go wrong with a cheese dip? Love it all minus the olives. I’ve just never really been a fan of those…
I wonder how it would taste if I used my kefir cheese instead: I will find out.
That sounds like a good experiment to me!!!
this sounds like it would be a great sandwich spread also! I am so far behind on my blog reading…grrr, forgive me!
No worries, mate! I would definitely chop the tomatoes finer for a sandwich spread.