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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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Three italian flavors turned into a tasty trio of easy and impressive appetizers. The fat free cream cheese allows you cut the fat and make these spreadable. You can also mold these with saran wrap if you're creative! Ingredients:
6 ounces jullienned seasoned sun-dried tomatoes |
6 ounces pesto sauce |
6 ounces olive tapenade |
9 ounces fat free cream cheese, softened, separated into 3 oz. portions |
plain pita chips |
carrot sticks |
sliced cucumber |
Directions:
1. Separately drain the 3 jars of excess oil using a wire mesh.
2. Blend the drained pesto with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate.
3. Blend the drained olive tapenade with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate.
4. Use a food processor to puree the drained sundried tomatoes then blend with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate.
5. Pull out of fridge about 20 minutes before serving so the mixtures soften.
6. Arrange the three dips and the chips/veggies on a serving tray.
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