This post written by the original Ebby.
Let's just cut right to the chase: you want to make this NOW. It is sensational, fabulous and utterly irresistible. I can't stop thinking about it. Or eating it, for that matter. Someone take it away!
The best way to serve this appetizer, in my opinion, is smeared across crostini fresh from the oven. Heaven. But sometimes I'm just lazy and impatient, and during those moments serving this with crackers works just fine. Or you can bypass the extras and use a spoon to cram it straight into your mouth. Because let's be honest, the dip is all you really want, anyway.
Here we have the glorious dried tomatoes. These are actually great eaten straight-up, right out of the package. But today I have other plans. Chop them up as finely as you can. You'll need a sharp knife. Or a food processor. Just be careful not to make them into a paste.
Next, heat the olive oil and cook the garlic for a few minutes. Don't burn the garlic! Add some wine. You can drink the remainder of the bottle if you're in the mood. Or save it for another time. Did you know you can actually freeze wine and use it in recipes later? Not that I've ever actually done it, but I hear it works great.
Okay, so the oil, garlic and wine are hanging out in the pan. Throw in the chopped up tomatoes and let them simmer happily for about 15 minutes, until most of the liquid has absorbed. Your mouth will be watering heavily at this point.
While the tomatoes are cooking, combine the cream cheese, basil and parmesan cheese. When I made this last, the basil at the store did not look edible. I did, however, have pesto. Two tablespoons of that worked wonderfully; a great option if you can't find basil that isn't brown and wilted!
Mix it all together. Try not to drool into the bowl. But go ahead and take a taste!
Then it gets really good. After the tomatoes have cooled slightly, add them to the cream cheese mixture and blend.
Holy cow, this is unbelievable stuff. You can chill it and eat it later or chow down immediately, which is what I prefer. Take this to parties and the office and your neighbor's house and everyone will love you. Or sneak into the closet, shut the door and eat it all. You deserve it.
Sun-dried tomato dip
1-2 cloves garlic, minced
1/2 C. dry white wine
1/2 C. dried tomatoes, chopped
1 8-oz. package cream cheese, softened
1/3 C. fresh basil, chopped
3 Tbsp. grated parmesan cheese
Cook garlic in oil until soft. Add wine and tomatoes and simmer for 15 minutes, or until liquid is absorbed. Mix cream cheese, basil and parmesan. Add tomato mixture and combine. Serve with bread or crackers.