Cream Cheese Spread with Olives and Sun-Dried Tomatoes
Since I had those microwave pork rinds, I’m convinced that the BEST way to eat them is warmed in the oven. This would be fantastic served on them! According to the comments, this is best if made at least a day ahead of time, to allow the flavors to meld.
12 medium sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped pitted black olives (preferably Kalamata)
1/4 cup chopped red onion