Here's everything you love about bruschetta—from the chopped tomatoes to the fresh basil and garlic—in one creamy, crowd-pleasing dip.
What You Need
Original recipe yields 20 servings
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. finely chopped fresh basil
1 clove garlic, crushed
1 tomato, chopped
1/2 cup chopped peeled cucumber s
1 small onion, chopped
4 large black olives, sliced
2 Tbsp. KRAFT Fat Free Italian Dressing
cracked pepper and olive oil woven wheat cracker s
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Let's Make It
Mix reduced-fat cream cheese, basil and garlic until blended. Spread into 7- to 8-inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside.
Combine tomatoes, cucumbers, onions, olives and dressing; spoon into center of cream cheese mixture.
Serve as a spread with crackers.
Creamy Bruschetta Toppers
Spread each of 40 crackers with about 1 tsp. cream cheese mixture just before serving. Top each with about 2 tsp. tomato mixture. Makes 20 servings, 2 topped crackers each.
Prepare cream cheese mixture as directed; cover. Refrigerate up to 24 hours. Tomato mixture can also be prepared up to 2 hours ahead of time. Refrigerate separately and spoon over cream cheese layer just before serving.
Garnish with additional fresh basil leaves.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
2-1/2 cups spread or 20 servings, 2 Tbsp. spread and 6 crackers 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.