1/2 cup sun dried tomatoes
8 oz. cream cheese
2 Tbsp. sour cream
1/2 cup chopped black olives
1/4 cup finely chopped red onion
salt to taste
Place tomatoes in a bowl and pour boiling water over them to cover by at least 1 inch. Let stand 10 minutes.
While tomatoes are rehydrating, mix cream cheese and sour cream. Add olives and onion. Drain tomatoes and chop finely. Add to cheese mixture. Taste and add salt if desired.
This keeps well in the fridge for up to 3 days. Best if brought to room temperature before serving.