Sunday, August 14, 2011

Fine Print: Recipes from the Backs of Boxes, Bags & Cans

Tomato-Basil Dip

1 8 oz. pkg cream cheese, softened
3 plum tomatoes, chopped
2 tbsp Italian dressing
2 tbsp shredded Parmesan cheese
1 tbsp finely chopped basil
Spread cream cheese onto bottom of 9-inch pie plate.

Mix tomatoes with dressing; spoon over cream cheese. Sprinkle with the cheese and basil.

Serve with crackers or fresh vegetables. Makes 1 3/4 cups or 14 servings of 2 tbsp each.

[ via Philadelphia cream cheese package ]

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