If you like your dips good and garlicky—and creamy and basil-y, too—this quick-to-make fresh tomato dip is a must try!
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
2 medium tomatoes, chopped (about 1 cup)
2 Tbsp. chopped fresh basil
2 Tbsp. chopped sun-dried tomatoes
2 tsp. minced garlic
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Let's Make It
Mix cream cheese and milk until well blended.
Add remaining ingredients; mix well. Cover.
Refrigerate several hours or until chilled. Serve with RITZ Crackers, saltine crackers or cut-up fresh vegetables.
Serve chilled dip in seeded red, green and/or yellow bell pepper shells.
How to Chop Fresh Herbs
Just place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen scissors, using short quick strokes.
Look for herbs that are rich in color, with no dark spots on the leaves or wilted leaves. Flowering herbs should not already have flowers on them.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2 cups or 16 servings, 2 Tbsp. each.
* 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.