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–+ servings
sun dried tomato pate.

Sun Dried Tomato Pâté

Keri Bevan
This creamy sun dried tomato pâté sits somewhere between a cream cheese spread and tapenade. Slather it on a toasted baguette, or serve it as part of an elegant graving board with a selection of crudites.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course dips
Cuisine American
Servings 12 servings
Calories 103 kcal

Ingredients
 
 

  • 9 ounces vegan cream cheese
  • 3 tablespoons vegan butter
  • 1 clove garlic finely minced
  • 1 cup sundried tomatoes packed in oil
  • 3 tablespoons capers
  • ¾ cup fresh basil
  • ¼ teaspoon ground black peppers

Instructions
 

  • Add all the ingredients to a food processor and blend until the pate has a creamy consistency.
  • Transfer the pate to a serving dish, cover with cling film and chill for at least 4 hours.

Notes

  1. Store sun dried tomato pate in an airtight container in the fridge for up to three days.

Nutrition

Calories: 103kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 185mgPotassium: 151mgFiber: 2gSugar: 1gVitamin A: 333IUVitamin C: 10mgCalcium: 22mgIron: 1mg
Keyword dips
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