Ingredients:
- 1 lb cream cheese (Tofutti Better Than Cream Cheese–Non-Hydro is what I use)
- 2 tbsp port wine reduction*
- 1 tbsp cider vinegar
- 7-8 oz sun dried tomatoes in olive oil (drained)
- 2 tbsp brown rice syrup
- 2 tsp lemon juice
- 1 tsp cracked black pepper
- 1 tsp salt
- 1/2 tsp smoked paprika (optional)
Add all ingredients to a food processor and blend well (2min minimum so as to finely mince the tomatoes.) Refrigerate over-night for flavors to meld and spread to thicken. For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.
Port Reduction
- 3 cups ruby port
- 3 tbsp dehydrated onion flakes
- 3 bay leaves
Bring to low boil uncovered. Reduce down to 1/2 cup, siring frequently with a whisk (about 30min). Strain. With the back of a mixing spoon, press onions of liquid, and save for something else.
May be reduced even further once onions are removed to make a syrup.