Italian Spread Trio

• 6 ounces jullienned seasoned sun-dried tomatoes
• 6 ounces pesto sauce
• 6 ounces olive tapenade
• 9 ounces fat free cream cheese, softened, separated into 3 oz. portions
• plain pita chips
• carrot sticks
• sliced cucumber

1. Separately drain the 3 jars of excess oil using a wire mesh.
2. Blend the drained pesto with 3 oz.
3. of fat free cream cheese.
4. Place into a cute serving bowl and refrigerate.
5. Blend the drained olive tapenade with 3 oz.
6. of fat free cream cheese.
7. Place into a cute serving bowl and refrigerate.
8. Use a food processor to puree the drained sundried tomatoes then blend with 3 oz.
9. of fat free cream cheese.
10. Place into a cute serving bowl and refrigerate.
11. Pull out of fridge about 20 minutes before serving so the mixtures soften.
12. Arrange the three dips and the chips/veggies on a serving tray.

tomatoes, pesto sauce, olive tapenade, cream cheese, pita chips, carrot, cucumber

Taken from www.food.com/recipe/italian-spread-trio-484326 (may not work)