Roasted Walnut And Sun-Dried Tomato Dip - cooking recipe

Ingredients

75 g sun-dried tomatoes (about 6 - 8 sundried tomatoes)
75 g walnuts (or more scientifcally, about a fistful!)
250 g cream cheese
boiling water

Preparation

Heat oven to about 170 degrees C Put sundried tomatoes into a small bowl and cover with boiled water and leave to sit at least 15 minutes.
Place walnuts in a roasting tin or other oven proof dish and place in oven for about 15 minutes.
Drain water from sundried tomatoes (they should be a bit squishy having soaked up some of the water).
Remove walnuts from the oven and allow to cool.
Place soaked sundried tomatoes, walnuts and cream cheese into a blender and blend until smooth.
Serve.