Herbed Cheese Dip with Crudites |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ingredients:
16 ounces light cream cheese, at room temperature |
1/4 cup chopped sun-dried tomatoes packed in oil, drained and patted dry |
1/4 cup chopped pitted kalamata olives |
2 teaspoons chopped capers |
2 garlic cloves, finely chopped |
2 tablespoons chopped jarred roasted red pepper, drained |
2 teaspoons lemon juice |
salt and pepper |
1/4 cup finely chopped fresh basil |
assorted crudités (such as cucumbers, carrots, celery and bell peppers) |
Directions:
1. In food processor, blend cream cheese, tomatoes, olives, capers, garlic, red pepper and lemon juice until almost smooth. Season with salt and pepper. Stir in basil.
2. Scrape mixture into a piping bag fitted with a plain or star tip; seal bag. Alternatively, use a large ziplock bag; seal it and snip off one corner with scissors. Pipe dip onto crudités and serve.
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