Summer Fresh Tomato Basil Dip recipe

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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

Nutrition Info

19 calories
carbohydrate: 2.4 g
cholesterol: 1.8 mg
fat: 0.2 g
fiber: 0.2 g
protein: 2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 109.3 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

5 1/2 cups

Recipe Note

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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