Sun Dried Tomato Spread & Herbed Cream Cheese 
Tennessee Recipes (May - June 2006)
SUN DRIED TOMATO SPREAD
1/3 cup almonds, toasted- 1/4 cup sun dried tomatoes
- 1 dill pickle
- 8 ounces cream cheese
- 1/4 cup Cabernet Sauvignon
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
In the bowl of a food processor, process toasted almonds until finely ground. Add peppers, pickle and cream cheese. Process until smooth. With a flexible spatula, scrape mixture into bowl. Add remaining ingredients and mix well. Cover and chill at least an hour before serving with toasted baguette slices.
HERBED CREAM CHEESE
1 (8-ounce) package cream cheese, softened
1/4 cup dry white wine
1 tablespoon herbes de provence
Salt and pepper to taste
Fresh herbs for garnish
Mix all ingredients and transfer to serving bowl. Cover and refrigerate at least an hour before serving with toasted baguette slices.
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