1 cup sun-dried tomatoes, rehydrated
1 tbsp balsamic vinegar
1 cup non-fat cream cheese
1/2 cup non-fat sour cream
basil leaves, for garnishing
Puree the sun-dried tomatoes and balsamic vinegar in the food processor. Add the cream cheese and process until the mixture is smooth.
Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)
Transfer the spread to a serving bowl and garnish with fresh basil.
(Makes 10 Servings)
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