Sun-dried Tomato Dip

This is another delicious appetizer from the cookbook "Culinary Masterpieces from the Birmingham Museum of Art". I love this served with shrimp.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 8  ounces cream cheese, softened
• 12 -15  sun-dried tomatoes packed in oil, drained reserving 1 T oil
• 2 -3  garlic cloves

Directions

1. Put the cream cheese, tomatoes, garlic and 1 T oil in a blender.
2. Process just until the ingredients are blended, but not creamy as there should still be some small pieces of sun-dried tomatoes in the dip.
3. Serve with assorted vegetables, chips, crackers or seafood.