1ounceoil-packed sun-dried tomatoesdrained and finely chopped
½teaspoonsalt
¼teaspoongarlic powder
3slicesbaconcooked crisp and finely chopped
1tablespoonfinely chopped fresh parsley
Instructions
In a medium bowl, combine the cream cheese, butter, sun-dried tomatoes, salt, and garlic powder. Mix with a rubber spatula until well combined. Refrigerate the mixture until firm, about 30 minutes.
In another medium bowl, combine the bacon and parsley. Using wet hands, roll the cream cheese mixture into 1-inch balls, then roll each ball into the bacon and parsley mixture to coat.
Keep the truffles chilled until ready to serve. They are best eaten within 2 days.
Notes
Serve with toothpicks on their own, or serve with crackers or thick cucumber slices (as "crackers").