Ingredients
1 tbsp canola oil
¼ cup popcorn kernels
¼ cup sun-dried tomatoes in oil, drained well
4 tbsp unsalted butter, room temperature
1½ tbsp white onion, chopped
1 clove garlic, chopped
2½ tbsp parmesan cheese, grated, divided
¼ cup sun-dried tomatoes in oil, chopped
½ tsp salt, iodized
¾ tbsp dried oregano
Preparation
In a saucepan over medium-high heat, add oil and kernels. Stir, making sure that the corn kernels are coated well with the oil. Cover the pan and cook the kernels for about 1 to 2 minutes. Shake the pan from time to time.
In a food processor or blender, combine butter, sun-dried tomatoes, white onion, and garlic. Puree the ingredients until a smooth paste forms.
Transfer the popcorn into a large bowl and add the paste mixture, 2 tablespoons of Parmesan cheese, and salt. Mix well.
Add chopped sundried tomatoes and mix well. Top with the remaining ½ tablespoon Parmesan cheese.
Serve and enjoy!
