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PHILADELPHIA Tuscan Dip

PHILADELPHIA Tuscan Dip recipe
photo by:kraft
Ahh, Tuscany: the summer sun on the hills, the sun-dried tomatoes and olives. We’ve captured it all for you in this dip. It'll take you there during every bite.
time
prep:
10 min
total:
1 hr 10 min
servings
total:
1-1/2 cups or 12 servings, 2 Tbsp. each
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posted:
1/3/2006
I took this to a Christmas party and it was a big hit. Made it again for another party and ditto!!
posted:
12/30/2005
Thanks mykelti. I hydrated them 1st and it turned out great. I also added some garlic powder and salt for seasoning. Everyone really liked this dip!
posted:
12/29/2005
This dip was excellent. Many of the guests asked for the recipe. Will definitely make it again.
posted:
12/27/2005
The comments I received from my family (I agreed) was that the favor was lacking...it needed a little more kick in the seasoning department...next time I will try with a sweet and spicy sausage.
posted:
12/21/2005
Yes, you hydrate the tomatoes first. Also, I would not use the ones in oil - it changes the flavoring of the dip.
posted:
12/21/2005
yes, you hydrate them before you put them in. you can also buy sundried tomatoes in jar. they are in oil. i would let the oil absorb into a paper towel before putting them in order not to add any grease to the dip. i haven't made this yet.
posted:
12/18/2005
Very good. I used fat free cream cheese and lite sour cream to save on calories. Thought it needed a bit of salt. Dip tasted even better made a day in advance.
posted:
9/28/2005
A friend made this and I had to have the recipe. It is very good and a big hit with my friends.
posted:
9/4/2005
My friends and family gobbled this up! Everyone wanted the recipe.
posted:
8/17/2005
I made this recipe for a bridal shower, and everyone, even the bride-to-be who's not a fan of tomatoes loved it. I would call it more of a spread than a dip, and can't wait to try it on bagels, or maybe bagel chips.
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