Recipe by Challena
"I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips."
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2 (8 ounce) packages
fat-free cream cheese, softened
1 (8 ounce) container
fat-free sour cream
fresh basil leaves, minced
fresh flat-leaf Italian parsley, minced
tomatoes, seeded and chopped
lemon, zested and juiced
ground black pepper to taste
Amazing! I did press the garlic however. It was a huge hit!
I think that this would be better used as a sandwich spread than a dip.
This dip does have a nice fresh taste. I served this with crackers, carrot and celery sticks. I also made a turkey wrap with lettuce, tomato and bacon using this dip as a spread for the tortilla. Great flavors. Thanks Challena
Nice to finally find a good homemade dip. Basil adds a wonderful taste.
I used sun dried tomatoes instead of fresh and added mozzarella...after sitting overnight it was really outstanding. Took it to work for a potluck and everyone loved it! Will definitely make it again.
I really liked this recipe. However, I adapted it quite a bit, based on my needs. I used a cashew cream and extra lemon juice instead of the dairy ingredients, and omitted the parsley, since I had none. It turned out great!
wonderful way to use up some basil in the garden! refreshing dip, we all loved it. thanks for sharing!
I don't care for the fat free cream cheese or sour cream so I used LOW fat instead and let the cream cheese come to room temperature before I started. I think it would be a good idea to salt the tomato slices first and drain them for awhile before you put them in the dip, to remove some of the liquid, and substitute onion powder instead of onion salt. This would give the dip a better consistency without changing the flavor. You could also roast the tomatoes first or use sun-dried packed in oil, just drain and pat the oil off with paper towels.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Fresh Tomato Basil Dip
Serving Size: 1/44 of a recipe
Servings Per Recipe: 44
Amount Per Serving
Calories from Fat: 2
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