Spreads and dips are so quick and simple to put together, I’m not sure why I don’t do it more often. It is wonderful to have a container of spread in the refrigerator that will turn the plainest sandwich into a gourmet delight or to use it as a dip with veggies and chips. When you have a secret weapon like this in your arsenal, you can be the food wizard with little time investment. Have more than one variety of spread in the refrigerator and it will seem like you have a deli in your kitchen.
If you enjoy the rich flavor of sun dried tomatoes that have been packed in oil, then you will particularly enjoy this spread that can bring back the high tastes of summer at any time of the year, especially enchanting in the cold dark of winter.
Inspiration for this spread came from an Ina Garten recipe. I took her formula and added several more flavors. The result is dense and rich.
You can use it as a spread on bread or crackers, a dip with cauliflower, a sauce to toss with steamed veggies, a topping for baked or fried fish, or a replacement for mayonnaise in many recipes. Keep it around and you will find endless ways to use your sun dried tomato spread.
If possible, refrigerate this spread for 8 hours before using it. The flavors will blend and reach a new high. Store your spread in a glass container with a tight-fitting lid and the spread will stay fresh and wonderful for about five days, perhaps a bit longer.
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