Sunday, September 28, 2014

Sundried Tomato Jack Spread

I always wonder if I should come up with more exciting names for some of my recipes, but then decide that I should just call it what it is.  And this is a Sundried Tomato Jack Spread.  
So there.
Sun Dried Tomato Jack Spread

I went to NPA last night and as is my wont, I made a little something to bring along.   I've discovered that if I keep Cream Cheese in the fridge, I've always got a base for spread or dip or just to eat, spread on a cracker.

Oh wait, umm, that's not a recipe.

But this is.

Recipe:  Sun Dried Tomato Jack Spread

8 oz. package Cream Cheese
3 oz. shredded Bruschetta Cheese (I used the one by Sargento) or Pepper Jack Cheese
1/2 cup sour cream
1/4 cup. minced sun dried tomatoes in oil.
1 tsp. chopped garlic scapes



Mush it all together and put in the fridge for an hour or so for the flavours to get acquainted.  Serve with a good cracker.   I use my handy, dandy, trusty gloves for this. 

  Prettied up with some Thai Basil from my garden, I love Thai Basil.
It can really help food look a little more, ummm,
photogenic.

And it tastes good too.


Serve with a good cracker.  These were Sesame Water Crackers and they were a little on the wimpy side.
But the dip/spread sure tasted good.




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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