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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 WHEAT THINS Reduced Fat Snacks.
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