Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
- ¼ cup freshly grated Parmesan cheese
- 2 garlic cloves, roasted or finely minced
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp Italian seasoning
- ¼ tsp freshly cracked black pepper
- ¼ tsp salt, or to taste
- 1–2 tbsp milk or heavy cream, optional
Optional Add-Ins: basil pesto, shredded mozzarella, crushed red pepper flakes, chopped roasted red pepper, toasted pine nuts
Optional Toppings: chopped sun-dried tomatoes, fresh basil leaves, freshly grated Parmesan, cracked black pepper, red pepper flakes, toasted pine nuts, extra virgin olive oil
Instructions
- Drain and finely chop the sun-dried tomatoes.
- Roast or mince the garlic, depending on your flavor preference.
- Beat the softened cream cheese and Parmesan until smooth and fluffy.
- Add sun-dried tomatoes, garlic, basil, parsley, olive oil, lemon juice, Italian seasoning, black pepper, and salt; mix until combined.
- Adjust texture with milk or cream if needed, and fold in any optional add-ins.
- Cover and refrigerate for at least 30 minutes, or 1–2 hours for best flavor.
- Garnish and serve.
Storage: Refrigerate in an airtight container up to 5 days.