Sun Dried Tomato Cheese Ball

Serves:

Ingredients:

*INGREDIENTS*
lightly packed
2 c Basil leaves - fresh,
2 tb Olive oil
1 c Parmesan - freshly grated
margarine
8 oz Unsalted butter - OR
8 oz Cream cheese
blanched*
3 oz Sun-dried tomatoes -
Crackers (your favorite)

Method:

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx.
Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* BLANCHING TECHNIQUE: Bring 1-quart of water to boil.
Submerge tomatoes in boiling water for 3 minutes to reconstitute.
Take 4 aside and cut into strips.
In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes.
Process until smooth.
Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball.
Place cheese ball on a platter.
Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst.
To serve, spread on your favorite crackers.
Makes 2-1/2 cups.
Recipe from Melissa's brand Sun-dried Tomatoes.
This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it.
I guess it could be a spread, but sure can't see "dipping" anything into this as it would be too stiff.