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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:
6/8/2008
The recipe did not call for dry or oil packed sun-dried tomatoes, so I used oil packed. I also used the kalamata olives. Tuscan remainds me of Italy and Italy reminds me of garlic, so I also added 1 clove of minced garlic to this recipe and it was so yummy. I love this recipe and find that I need to double it when I make it because everyone loves it so much.
posted:
6/5/2008
Everyone loved it. Served at two different functions all was eaten. I added 1/8 teaspoon garlic powder, 1/2 teaspoon salt and 1/8 teaspoon black pepper. It was wonderful and is especially good on onion bagel.
posted:
6/3/2008
I loved this dip! I left out the onions and added 1/8th tsp of garlic powder. I will be making this again!
posted:
6/1/2008
The best new recipe I've tried in a long time....I've already made it twice!
posted:
5/26/2008
I took this to my nephew's birthday party and received loads of compliments! I will definitely make this again! Thanks again Kraft!
posted:
12/19/2007
This is a favorite w/ my family!
posted:
9/23/2007
I have made this dip several times and never have any leftovers. Everyone raves about it. I reduce the black olives to 1/4 Cup and add an 1/8 tsp of garlic powder. Best if made several hours before serving.
posted:
7/20/2007
Great with wheat thins! Awesome dip...always disappears!
posted:
7/8/2007
This is very good. A nice change of pace. Great as an appetizer for Greek or Italian marinated chicken.
posted:
5/27/2007
Made this for a dinner party, and everyone loved it, but I didn't really care for it. It has a very strong black olive taste for me, which is not my favorite flavor.
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