Appetizers

Tomato Balsamic Cheese Dip

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

container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

1/2

cup KRAFT Grated Parmesan Cheese

Tbsp. chopped sun-dried tomatoes, drained

Tbsp. balsamic vinegar

1/2

tsp. salt

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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a cook

posted:12/17/2005

TEXTURE AND COLOR NOT APPETIZING. TASTE EVEN WORSE......

a cook

posted:11/27/2005

It wasn't a pretty color but it sure tasted good. We dipped veggies in it. The carrots and asparagus were particularly yummy with this dip.

a cook

posted:11/29/2004

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!

a cook

posted:10/23/2004

Very good. I put extra sun dried tomatoes in it.

a cook

posted:9/26/2004

Made it for a few BBQ served with assorted crackers huge hit. Don't worry about draining sun-dried tomatoes too much helps keep the dip moist

emg13