A tasty dip that can be made ahead and heated up just before serving.
Toasty from the oven, ready to be scooped up.
- 1 package cream cheese, at room temperature
- ½ cup sun-dried tomatoes, rehydreated in hot water and chopped fine
- 1 cup olives, black, kalamata, or green- chopped
- 1 cup pepper jack, diced or grated
- ½ cup green onion, chopped
- 1 teaspoon red pepper flakes or hot sauce, optional
To garnish:
- ½ cup pepper jack, diced or grated
- ½ cup green onions, chopped
- ½ cup pecans, chopped coarsely, optional
Mix the first six ingredients with a rubber spatula. Spread into a casserole dish. Top with the garnishments.
Bake for 15 to 20 minutes or just till warmed through.
Serve hot with crackers, chips, bread, celery, or your favorite dip scoopers.
Sun-dried tomatoes, to which I added a little bit of water and heated on the stove to re-hydrate. A quick whiz in a mini-chopper helped with the chopping.
Diced Chipotle Cheddar, Pecans, and Green Onions make great toppings before putting this baby in the oven.
Toasty from the oven, ready to be scooped up.
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