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Appetizers

Tomato Balsamic Cheese Dip

Tomato Balsamic Cheese Dip recipe
photo by:kraft
I used Asiago cheese instead of the parmesan and added a bit of minced garlic. The family loved it with toasted pita bread! We used it as an appetizer for Thanksgiving!
posted by
 a cook
on 11/29/2004
time
prep:
10 min
total:
2 hr 10 min
servings
total:
16 servings, 2 Tbsp. each
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What You Need

1
container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2
cup  KRAFT Grated Parmesan Cheese
2
Tbsp.  chopped sun-dried tomatoes, drained
1
Tbsp.  balsamic vinegar
1/2
tsp.  salt
2
Tbsp.  sliced green onions

Make It

PLACE all ingredients except onions in food processor container; cover. Process until well blended. Transfer to serving bowl.

STIR in green onions; cover.

REFRIGERATE at least 2 hours. Garnish with additional sliced green onions, if desired.

Kraft Kitchens Tips

Substitute
Save 20 calories, 2g of fat and 1g of saturated fat per serving by substituting 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the ricotta cheese.
Special Extra
Serve with your favorite vegetable dippers.
Special Extra
Serve with reduced-fat thin wheat snack crackers.
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RecipeDetail
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