Tested till perfect Sun-Dried Tomato, Cheese and Basil Pate

Sun-Dried Tomato, Cheese and Basil Pate

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.

By The Canadian Living Test Kitchen

Source: Barbecue Plus: 2005

Recipe4 out of 5 based on 5 ratings.
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  • 12 12dry- sun-dried tomatodry- sun-dried tomatoes
  • 1 pkg (8 oz/250 g) 1pkg (8 oz/250 g)light cream cheese, softened
  • 1/2 cup 1/2cupchopped fresh parsley
  • 1/4 cup 1/4cupchopped fresh basil
  • 1 clove 1clovegarlic, minced
  • 2 tbsp 2tbsplight sour cream
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 Pinch 1Pincheach salt and pepper
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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 Information Per 1 tbsp (15 mL)

cal 035 pro 1g total fat 3g sat. fat 1g
carb 1g fibre 0 chol 9mg sodium 70mg

% RDI:

calcium 2 iron 1 vit A 1 vit C 3
folate 2
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