Sun-Dried Tomato Cream Cheese Appetizer

• CRUST
• 1 1/4 cups all-purpose flour
• 6 tablespoons chilled butter, cut into pieces
• 1 egg
• FILLING
• 1/2 cup drained oil packed sun-dried tomatoes, reserving 1 Tbsp. oil
• 4 garlic cloves
• 1/2 teaspoon dried oregano
• 3 eggs
• 1 (250 g) package cream cheese, cut into pieces (regular or light)
• 1 cup sour cream (regular or light)
• 1/2 cup finely chopped green onion
• salt and pepper

1. TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
2. TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
3. TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
4. TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.

flour, butter, egg, filling, drained oil, garlic, oregano, eggs, cream cheese, sour cream, green onion, salt

Taken from www.food.com/recipe/sun-dried-tomato-cream-cheese-appetizer-394790 (may not work)