1/2 cup dried tomatoes
6 oz cream cheese
4 oz blue cheese
3/4 cup mayonnaise
2/3 cup chopped pecans
1/2 cup fresh basil
Placed dried tomatoes in a small bowl and add enough boiling water to cover them. Let them stand for 30 minutes or until the tomatoes are soft and plump. Drain the tomatoes and chop them. In a separate bowl, combine the cream cheese and blue cheese. Beat with a mixer until smooth. Then stir in the mayo, pecans, tomatoes and basil. Cover and refrigerate. Serve at room temperature with good french bread
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