Sun-Dried Tomato and Basil Butter

*Recipe and photo courtesy of Whole Foods Market

4 Tbsp unsalted butter, softened - substitute with milk free margarine if allergic to milk
2 Tbsp oil-packed sun-dried tomatoes, drained and finely chopped
1 Tbsp chopped basil
1/4 tsp salt
Freshly ground black pepper

Combine all ingredients in a small bowl with black pepper to taste. Beat lightly
with a fork. Let stand at room temperature for 15 minutes and up to 2 hours to
let the flavors meld. Chill in refrigerator until firm. Butter can be covered tightly
and refrigerated for up to a week. Slice pats of chilled butter and serve over
dishes as desired.

Makes about 4 tablespoons