Sun-Dried Tomato, Cheese and Basil Pate

Author: Canadian Living

This special-occasion spread tastes richer than its calories imply. Press it into a pretty widemouthed bowl for serving and surround the bowl with lots and lots of crisp cracker bread or grilled baguette slices.

  • Portion size 12 servings

Ingredients

  • 12 dry- sun-dried tomato
  • 1 pkg (8 oz/250 g) light cream cheese softened
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 clove garlic minced
  • 2 tablespoons light sour cream
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch each salt and pepper

Method

In bowl, cover tomatoes with boiling water; let stand for 10 minutes. Drain and finely chop.
 
In small bowl, blend together tomatoes, cheese, parsley, basil, garlic, sour cream, oil, salt and pepper. (Make-ahead: Place plastic wrap directly on surface and refrigerate for up to 24 hours.)

Nutritional facts Per serving: about

  • Sodium 70 mg
  • Protein 1 g
  • Calories 35.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato, Cheese and Basil Pate