Sun-Dried Tomato Cream Cheese Appetizer - cooking recipe

Ingredients

CRUST
1 1/4 cups all-purpose flour
6 tablespoons chilled butter, cut into pieces
1 egg
FILLING
1/2 cup drained oil packed sun-dried tomatoes, reserving 1 Tbsp. oil
4 garlic cloves
1/2 teaspoon dried oregano
3 eggs
1 (250 g) package cream cheese, cut into pieces (regular or light)
1 cup sour cream (regular or light)
1/2 cup finely chopped green onion
salt and pepper

Preparation

TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.