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.
What You Need
Original recipe yields 12 servings
1/2 cup finely chopped sun-dried tomatoes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped black olives
1/4 cup finely chopped red onions
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Let's Make It
Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes. Let stand 5 to 10 min. or until tomatoes are softened; drain. Pat tomatoes dry with paper towel.
Mix cream cheese and sour cream in medium bowl until blended.
Add tomatoes, olives and onions; mix well.
Refrigerate 1 hour.
Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Serve with cut-up fresh vegetables and/or your favorite crackers.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 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.