Sun-Dried Tomato Cream Cheese Appetizer
Sun-dried tomatoes, garlic, and green onions delight in a cream cheese filling served atop a simple crust. Be careful, this appetizer is so good, it might up-stage your main course!
- Serves:
- 24
- Prep Time:
- 15 min
- Cook Time:
- 30 min
Ingredients
Crust
- 1 1/4 cup ( 315 mL ) all-purpose flour
- 6 tbsp ( 90 mL ) cold butter, cut into pieces
- 1 egg
Filling
- ½ cup ( 125 mL ) sun-dried tomatoes, drained (reserve 1 tbsp (15 mL) oil)
- 4 cloves garlic
- ½ tsp ( 2.5 mL ) dried oregano
- 3 eggs
- 1 pkg (250 g) light or regular cream cheese, cut into pieces
- 1 cup ( 250 mL ) light or regular sour cream
- ½ cup ( 125 mL ) finely chopped green onions
Instructions
Crust
-
Preheat oven to 325°F (160°C).
-
Combine flour and butter in food processor using on/off pulse until mixture is well blended. Add egg; blend just until dough begins to form a ball. Press dough onto bottom of 13 x 9-inch (33 x 23 cm) baking pan.
-
Bake in preheated 325°F (160°C) oven until edges are golden, 10 to 12 minutes.
Filling
-
Process sun-dried tomatoes, reserved oil, garlic and oregano in food processor. Add eggs and cream cheese; blend until smooth. Transfer mixture into medium bowl; stir in sour cream and green onions. Pour filling over crust.
-
Bake until golden brown, about 20 minutes. Cool to room temperature. Cut into small squares to serve.
Notes
Crust and filling can be prepared and refrigerated a day before serving. The next day, bake the crust, then pour in prepared filling and bake.