Finely dice the sun-dried tomato pieces and fresh basil leaves using a sharp knife. Transfer the chopped ingredients to a bowl. This helps them distribute evenly throughout the spread for maximum flavor in every bite.

Add the chopped sun-dried tomatoes and basil from Step 1 to a medium bowl. Add the crushed garlic and the whipped cream cheese. Stir thoroughly with a spatula or wooden spoon until everything is evenly combined and the mixture is smooth. I like to let the spread sit for a few minutes to let the flavors meld before serving.

Serve the sun-dried tomato and basil cream cheese spread immediately with your favorite bread or crackers, or cover and refrigerate it in an airtight container for up to 5 days. For the best taste, I recommend letting it come to room temperature before serving if stored in the fridge.