(about 1 1/2 cups)
If you have a food processor handy, then this cheese spread will come together in practically no time at all. The sun-dried tomato and smoked mozzarella are absolutely terrific together.
8 oz cream cheese, cut up
4 oz *smoked mozzarella (see note below)
1/4 cup sun dried tomatoes packed in olive oil and drained
1/4 cup grated pecorino romano cheese
1/2 tsp finely chopped fresh garlic, or to taste
2 pinches cayenne pepper
salt, to taste
Place all of the ingredients, except the salt into the bowl of a food processor.
Run the motor until everything is well combined. You might have to stop and scrape down the sides once or twice. *I used a very soft, smoked mozzarella cheese from Trader Joe's. If you use a firmer type mozzarella, you might want to add a small amount of olive oil (from the sun-dried tomatoes), sour cream, plain yogurt, white wine or milk, if the processed spread seems too thick. Anything you have on hand to thin it out a bit.
Taste, and add salt and more garlic if needed. Pulse a few more times to combine thoroughly.
This spread tastes best if allowed to sit for an hour or two before serving. It will keep refrigerated for about a week or so.