Olive, Sun-Dried Tomato, and Cream Cheese Dip

A tasty dip that can be made ahead and heated up just before serving.

Toasty from the oven, ready to be scooped up.

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.

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.

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.

Toasty from the oven, ready to be scooped up.

 

 

 

 

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