Recipes

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

  1. Preheat oven to 325°F (160°C).
  2. 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.
  3. Bake in preheated 325°F (160°C) oven until edges are golden, 10 to 12 minutes.

Filling

  1. 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.
  2. 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.