SUN-DRIED TOMATO SPREAD OR DIP by NancyC
Makes 10 servings

1 (8-ounce) block of cream cheese—regular or light
1/4 cup mayonnaise, regular or light
1/2 cup plain Greek yogurt (use 3/4 to 1 cup if you want to make a thinner dip)
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup finely shredded Parmesan cheese
2 Tablespoons finely chopped fresh chives (or substitute green onion stems)
2 Tablespoons finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: additional finely chopped chives or green onions for garnish

In a medium bowl, blend softened cream cheese with mayonnaise and plain Greek yogurt. Add the chopped sun-dried tomatoes and Parmesan cheese, blending well. Then add in the chives, basil, garlic, salt, and pepper, blending all ingredients well.

Scoop mixture into a serving bowl and garnish with chopped chives or green onions. Spread on bagels or serve with fresh veggies and/or crackers.

Other optional add-ins or substitutions: 2 Tablespoons finely chopped green or black olives; 2 Tablespoons finely chopped fresh parsley; 2 Tablespoons finely chopped red onion; 2 Tablespoons finely chopped walnuts or pecans.

Recipe from NancyC | nancy-c.com