From Perfect Recipes for Having People Over by Pam Anderson
Makes a generous cup.
- 1/2 cup oil-packed sun-dried tomatoes
- 1/4 cup packed fresh basil leaves
- 1 package (8 ounces) cream cheese
Place sun-dried tomatoes in a food processor and pulse until coarsely chopped. Add basil and pulse until finely chopped. Add cream cheese and process until well mixed. Transfer to serving bowl or a storage container.
May be stored in an airtight plastic container in the refrigerator for up to one week.
Rehfwitz Recipes 
When I made this the other day I did not have sun-dried tomatoes packed in oil. Instead, I put 1/2 cup of plain sun-dried tomatoes in a bowl with some olive oil and let them soak for about an hour before I made the spread. When it was time to add them, I drained the oil away before putting them in the processor. It turned out fine.