Appetizer - Sun Dried Tomato Tapenade

Ingedients:

• 1 7_oz. (or 3/4 cup) jar sun dried tomatoes (oil pack), drained
• 1/2 of an 8_oz. tub of cream cheese
• 1/2 cup roasted pine nuts
• 1 2-1/4_oz. can of sliced ripe black olives, drained
• 1 Tbsp. dried basil
• 2 cloves garlic, chopped
• 1/3 cup of water
  
  

Instructions:

Place sun dried tomatoes, cream cheese, pine nuts, olives, basil, garlic and water in a food processor; process till almost smooth, scraping down sides of bowl as necessary. Transfer to container and cover and chill. Let stand at room temperature for 30 minutes before serving. Serve the Sun Dried Tomato Tapenade with warmed whole wheat crostini or your favourite breads or crackers. Will keep in the fridge for up to one week.