Well, I made it back from the land of sunshine and no humidity to the land of excessive humidity and heat.  Yay me!  😉 

I found a new friend there that shared my love of sushi, so we went out for dinner and I got to have some of that yumminess.  It was also the first time I really tried edamame, and I LOVE it.  I need to try that at home.  I was all about veggies and raw fish when I was there, so I don’t feel like I ate badly at all while I was away.

I made this for the 4th of July party for everyone to eat before the extreme gorging on yummy food occurred. It is so yummy and addicting.  I think it helps to make it the day beforehand to help the flavors meld together a bit and to allow the moisture to seep into the sun-dried tomatoes.  I didn’t reconstitute them before mincing them, but if you are going to serve right away that might be a good option.

Recipe:

1 8-oz pkg cream cheese
1/3 cup sour cream
3 garlic cloves, minced
¼ cup sun-dried tomatoes, finely minced
1 tsp garlic salt
1 tsp dried basil
1 tsp dried parsley
½ tsp garlic powder
1 tsp sea salt

Mix everything together and chill.  I used a hand blender, so it minced everything a bit more.  Serve with crackers.  I used wheat thins and they tasted great together.