Pizza Cream Cheese

By matt , 13 August 2025
Date Posted
Ingredients
  • 3/4 cup drained oil-packed sun-dried tomatoes, plus 1 tablespoon of the oil 
  • 1 tablespoon dried minced garlic
  • 1 1⁄2 teaspoons dried oregano
  • 1 1⁄2 teaspoons granulated chicken bouillon (preferably Totole brand, see page 110; optional but optimal)
  • 1 teaspoons kosher salt (Diamond Crystal or about half as much Morton) 
  • 1 teaspoon freshly ground black pepper
  • 8 ounces (1 cup) Philadelphia cream cheese, room-temp so it's nice and soft
Body

Combine the sun-dried tomatoes and oil, garlic, oregano, chicken bouillon, salt, pepper, and 2 tablespoons of water in your blender and blend on high speed to make a chunky paste, about 1 minute.

Move the mixture to a food processor the cream cheese. Pulse or stir the contents of a mixing bowl and add until smooth and well mixed.

It keeps in the fridge for up to 2 weeks or until the expiration date on the cream cheese.

Category
Sauces
Original Source
Turkey and the Wolf
Status
To Cook