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Ingredientes
- 3 ounce Sun-dry tomatoes - blanched*
- 8 ounce Cream cheese
- 8 ounce Unsalted butter - Or possibly margarine
- 1 c. Parmesan - freshly grated
- 2 Tbsp. Extra virgin olive oil
- 2 c. Basil leaves - fresh, lightly packed
- Â Â Crackers (your favorite)
Direcciones
- Servings: 0 Fat grams perserving:Approx.
- *DIRECTIONS*
- BLANCHING TECHNIQUE: Bring 1-qt of water to boil. Submerge tomatoes in boiling water for 3 min to reconstitute. Take 4 aside and cut into strips.
- In a food processor, combine cream cheese, butter, Parmesan, extra virgin olive oil and remaining sun-dry tomatoes. Process till smooth. Place in refrigerator for about 30 min, or possibly till hard sufficient 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 c..
- This recipe was called "Dry Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread, but sure cannot see
- "dipping" anything into this as it would be too stiff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 575 | |
| Calories from Fat 483 | 84% |
| Total Fat 54.96g | 69% |
| Saturated Fat 31.46g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 820mg | 34% |
| Potassium 585mg | 17% |
| Total Carbs 10.4g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.78g | 5% |
| Protein 13.58g | 22% |
