Comida Kraft
Recipe Box

PHILADELPHIA Tuscan Dip

Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

1-1/2 cups or 12 servings, 2 Tbsp. each

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Mix cream cheese and sour cream in medium bowl until well blended.
  • Add all remaining ingredients except crackers; mix well.
  • Refrigerate 1 hour. Serve with crackers.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Serving Suggestion

Serve with cut-up fresh vegetables in addition to/instead of the crackers.

How to Hydrate Sun-Dried Tomatoes

Place tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 5 to 10 min. to soften tomatoes. Drain; pat dry.

Servings

  • 1-1/2 cups or 12 servings, 2 Tbsp. each

Nutritional Information

Serving Size 1-1/2 cups or 12 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 230
Total fat 13g
Saturated fat 5g
Cholesterol 25mg
Sodium 450mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 5g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 8 %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

Rated 4 out of 5 by from I really enjoyed this recipe. 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!
Date published: 2012-12-06
Rated 3 out of 5 by from This was a pretty good dip. This was a pretty good dip. I made this to bring to a potluck bbq and some people looked at it & said 'That looks good' and others shied away from it, but those who tried it loved it. I really liked this recipe; next time tho i will put in a little less red onion and add more sun-dried tomatoes (I used the kind that are bottled in olive oil and herbs CALIFORNIA SUN DRY: Sun-dried tomatoes with herbs, then chopped them up) and bit more black olives. I also sprinkled paprika on top as a finishing touch.
Date published: 2009-07-16
Rated 5 out of 5 by from I made this today in my food processer instead of chopping everything. I made this today in my food processer instead of chopping everything. I used Kalamata olives instead of black and I also added fresh garlic, parsley and basil from my garden. It is fantastic. I also added just a pinch of kosher salt. I am chilling it right now and cannot wait until all the flavors get infused because I am sure it will even be better when it as it sits in my fridge. Try it this way and I am sure you will like it.
Date published: 2008-07-18
Rated 5 out of 5 by from This recipe was every bit as good as everyone is saying in their ratings. This recipe was every bit as good as everyone is saying in their ratings. The chopping took a little longer than it said but it was well worth it! I think you could add all sorts of variations to it to mix it up. I added garlic (2 cloves) and S&P as well. Just great! It disappeared in not time (and that was just my husband and I eating it). As suggested, awesome w/tomato & sun dried tomato wheat thins.
Date published: 2008-06-24
Rated 5 out of 5 by from Doubled cream cheese and added about 4 oz of sour cream. Doubled cream cheese and added about 4 oz of sour cream. Didn't measure any of the other ingredients, just eyeballed it and added salt & pepper, so mine was probably chunkier than the original. I served with sun dried tomato Triscuits. Was delicious immediately, but I am letting it sit to marinate the flavors more. Can't imagine anyone thinking it was bland!! It was very flavorful and delicious.
Date published: 2008-07-04
Rated 5 out of 5 by from Excellent dip! Excellent dip! I did take the advice of others and added salt, garlic powder and minced fresh basil. I also used the kalamata olives and the sun dried tomatoes in oil. I did drain the tomatoes and rolled them in some paper towels. Served it with different kinds of bruschetta toast as well as tomato & basil wheat thins. It was a hit at the BBQ I was invited to and many wanted the recipe.
Date published: 2006-08-23
Rated 2 out of 5 by from It tasted good, but I had trouble with mixing the cream cheese & the sour cream. It tasted good, but I had trouble with mixing the cream cheese & the sour cream. It took some time to mix both together. The recipe was not that clear because I bought a package of sun dried tomatoes, so I hydrated them. Eventually, the sun dried tomatoes changed the color of the dip!? Next time I will modify & use the tip the last rater mentioned regarding the marinated sun dried tomatoes.
Date published: 2006-02-12
Rated 5 out of 5 by from The recipe did not call for dry or oil packed sun-dried tomatoes, so I used oil packed. 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.
Date published: 2008-06-08
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