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
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
I think that this would be better used as a sandwich spread than a dip.
Amazing! I did press the garlic however. It was a huge hit!
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!
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.
wonderful way to use up some basil in the garden! refreshing dip, we all loved it. thanks for sharing!
This makes a lot, so I cut it in half. Even so, 1 cup of basil is a lot of chopping! This dip tastes so garden fresh... don't leave out the lemon - it adds a brightness to the finished product. I found my pieces of basil to be too big and a little unappealing in the dip, so I suggest chopping it really, really small. I served with baked pita chips, but I think it would go nice on potato chips too. I used full fat dairy products.
* 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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