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PHILADELPHIA Tuscan Dip

Prep Time:

10 min

Total Time:

1 hr 10 min

Makes:

-1/2 cups or 12 servings, 2 Tbsp. each

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup finely chopped sun-dried tomatoes

1/2 cup chopped black olives

1/4 cup finely chopped red onions

Make It!

MIX cream cheese and sour cream in medium bowl until well blended.

ADD remaining ingredients; mix well.

SERVE with assorted NABISCO Crackers or cut-up fresh vegetables.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 3.5 grams of fat per serving by preparing with PHILADELPHIA Light Cream Cheese Spread and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute kalamata olives for the black olives.

How to Hydrate Sun-Dried Tomatoes

Place tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 5 to 10 min. to soften tomatoes. Drain; pat dry.

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Rated

by Nlyyski on 7/16/2009
" This was a pretty good dip. I made this to bring to a potluck bbq and some people looked at it & said 'That looks good' and others shied away from it, but those who tried it loved it. I really liked this recipe; next time tho i will put in a little less red onion and add more sun-dried tomatoes (I used the kind that are bottled in olive oil and herbs CALIFORNIA SUN DRY: Sun-dried tomatoes with herbs, then chopped them up) and bit more black olives. I also sprinkled paprika on top as a finishing touch."