Description
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.
Ingredients
- 2 (8 ounce) packages fat-free cream cheese, softened
- 1 (8 ounce) container fat-free sour cream
- 2 cups fresh basil leaves, minced
- ¼ cup fresh flat-leaf Italian parsley, minced
- 2 tomatoes, seeded and chopped
- 2 cloves garlic, minced
- ½ lemon, zested and juiced
- 2 tablespoons tomato paste
- 1 teaspoon onion salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white sugar
- ground black pepper to taste
Instructions
- Combine
- cream cheese
- sour cream
- basil
- Italian parsley
- tomatoes
- garlic
- lemon zest
- lemon juice
- tomato paste
- onion salt
- Worcestershire sauce
- sugar
- and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped
- 2 to 3 minutes.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 44