Sundried Tomato Wraps Food

SUN-DRIED TOMATO PHYLLO WRAPS

Steps:

• Pre-heat oven to 375 degrees F.
• Soak tomatoes in oil for about 10 minutes,drain, then cut into very small strips. Mix with cream cheese, crumbled feta, and thawed spinach.
• Take a dry (clean) rag and dip the end into a little melted butter and pat phyllo dough every about every minute so that it doesn't dry out.
• Put a tablespoon of the mixture into half a sheet of phyllo dough and slightly fold the edges in towars the middle of the wrap. Then, roll them up. Cut 3 slits in the top of the wrap. (If you do not cut the slits the wraps won't let steam out and will make them soggy.).
• Bake until golden brown. (I do not have the exact time in minutes that they cook. They will look golden brown when done.).

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.