PLACE tomatoes in small bowl. Add enough boiling water to completely cover tomatoes; let stand 30 min. or until tomatoes are soft and plumped. Drain tomatoes; chop into small pieces. Set aside.
BEAT cream cheese and blue cheese in small bowl with electric mixer on medium speed until well blended. Stir in tomatoes, mayo, pecans and basil; cover.
REFRIGERATE several hours or until chilled. Serve as a spread for assorted crackers.