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   Ingredients :
7 oz (200 grs) sundried tomatoes
8 oz (225 gr) cream cheese, at room temperature
1 garlic clove


Place sundried tomatoes in a bowl and cover them with hot water. Cover bowl and rehydrate for at least 1 hour. Drain.

Place tomatoes in the blender with cream cheese, garlic, salt and pepper. Blend until soft and creamy. If cream is too thick add soaking water until the desired consistency. Transfer to a bowl and stir in the chopped basil. Serve with melba toasts or toasted pita bread triangles.

4 6 servings

Other dips to prepare:
Red pepper and green onion and cheese dip
Roquefort cheese and onion confit dip
Cream cheese and capers dip
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