Sun-dried tomato butter ... with zing!

1/8 c. Parmesan cheese
2 teaspoons minced garlic
1 teaspoon parsley (dried)
10 Kalamata olives
3 tablespoons sundried tomatoes
3 tablespoons olive oil
3 tablespoons Earth Balance (or butter)

Add it all to a food processor — or Magic Bullet, in my case. Blend until smooth and creamy. Add more oil if needed to reach desired consistency. Refrigerate until ready to serve. Best on fresh, crusty loaves of bread.