Baked Tomato and Basil Spread

3.5
(4) 3 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

2-1/2 cups or 20 servings, 2 Tbsp. each

This baked appetizer spread owes its great flavor to more than just tomato and basil! Special thanks also go out to Parmesan, mayo and mozzarella.

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What You Need

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Make It

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  • Preheat oven to 350°F. Reserve 2 Tbsp. of the Parmesan cheese; set aside. Mix remaining Parmesan cheese with the mayo, mozzarella cheese and dressing mix in medium bowl. Add tomatoes and basil; mix lightly.
  • Spoon into 9-inch pie plate or quiche dish; sprinkle with reserved Parmesan cheese.
  • Bake 18 to 20 min. or until heated through. Serve with RITZ Crackers and assorted cut-up fresh vegetables.

Healthy Living

Save 30 calories and 3 grams of fat per serving by reducing the Parmesan cheese to 3/4 cup and preparing with KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

Substitute

Substitute 2 tsp. dried basil leaves for the 2 Tbsp. chopped fresh basil.

Make Ahead

Mix ingredients as directed. Do not bake. Cover and refrigerate up to 4 hours. When ready to serve, uncover and bake at 350°F for 20 to 25 min. or until heated through. Serve as directed.

Servings

  • 2-1/2 cups or 20 servings, 2 Tbsp. each

Nutritional Information

Serving Size 2-1/2 cups or 20 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 120
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 10mg
Sodium 340mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 4g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mary0225 | Mon, Feb 11 2008 10:48 AM

    Very,very good

  • Dgb63 | Mon, Aug 13 2007 6:28 PM

    This recipe was delicious, but very salty. I would like to hear how I could adjust it to make it less salty.

  • jaimehenrickson | Mon, Jun 18 2007 6:20 PM

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