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1-1/2 cups or 12 servings, 2 Tbsp. each
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Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Serve with cut-up fresh vegetables in addition to/instead of the crackers.
Place tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 5 to 10 min. to soften tomatoes. Drain; pat dry.
* 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.
I really enjoyed this recipe. It is very easy to make. I did add some seasonings, a little salt & pepper and some seasoning salt. I also added a chopped green onion. The red onion was very strong the first day. The second day their flavor was very faint. I could taste the green onion a lot more. After adding the dried tomatoes they were gummy and chewy. I wasn't sure if I was supposed to rehydrate them or if they were supposed to stay that way. Next time I think I will leave the tomatoes out, or read some more reviews & ratings before I buy the ingredients. But it is still a very good combination with them and I had people asking for the recipe!
Made this as an appetizer for Thanksgiving...everyone LOVED it and we've made it a couple times more since then. I add marinated artichoke hearts and sometimes also green olives to this as well and sprinkle some fresh herbs from my garden (basil or thyme works well) on top.