Comida Kraft
Recipe Box


(141) 118 Reviews
Prep Time
Total Time

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

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  • 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.


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.


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

Nutritional Information

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

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  • Teshablue82 |

    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!

  • Megs78 |

    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.

  • dkleppe |

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