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3 oz. sundried tomatoes in oil 2 Tbsp. parsley, chopped 2 cloves garlic, chopped 3 green onions, chopped 1/2 t. salt 1/2 c. olive oil 1 t. basil 1/4 t. cayenne 8 oz. cream cheese 3 Tbsp. butter, softened Drain olive oil from sundried tomtatoes; mix tomatoes with parsley, garlic, green onions, salt, olive oil, basil and cayenne in food processor. Process until smooth. Remove tomato mixture from processor and let marinate 2 hours at room temperature. Whip cream cheese and butter together with mixer until smooth. Line a small bowl with plastic wrap. Place half the cheese mixture in bowl. Place half the tomato mixture on top of cheese layer; repeat layers. Cover and refrigerate until serving. Serve with pita crisps.