Blue Cheese Tomato Spread

1/2 cup sun-dried tomatoes
2 packages (3 oz. each) cream cheese softened
1 package (4oz) Blue Cheese crumbles
3/4 cup mayonnaise
2/3 cup chopped pecans, toasted
1/2 cup minced fresh basil or parsley.(I use basil.)
Place sundried tomatoes in small bowl, add boiling water to cover. Let stand 30 minutes or until tomatoes are soft and plumped. Drain and chop, set aside.
Beat cream cheese and blue cheese at medium speed with electric mixer until well blended. Stir in tomatoes, mayo, pecans and basil. Refrigerate. Makes 1 1/2 cups. I serve this with crackers.

Marty Ga