What do you get when you cross the tomatoes and basil of bruschetta with the olives and garlic of tapenade? A gourmet bistro dip right in your own home.
What You Need
Original recipe yields 16 servings
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 clove garlic, minced
2 Tbsp. chopped fresh basil, divided
1 tomato, seeded, chopped
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 can (2.25 oz.) pitted black olives, drained, sliced
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Let's Make It
Mix reduced-fat cream cheese, garlic and half the basil until blended.
Spread onto bottom of pie plate; top with tomatoes, mozzarella, olives and remaining basil.
Refrigerate several hours or until chilled.
How to Chop Fresh Herbs
Place the herbs in a glass measuring cup or small bowl and cut into tiny pieces with clean kitchen scissors, using short quick strokes.
Serve with cut-up fresh vegetables, such as peppers, cucumbers and/or radishes. Or serve as a spread for whole wheat crackers.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.