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BECKI'S TOMATO BASIL POINT SPREAD
Makes: About 8 servings
Prep time: 10 minutes
Cook time: 15 minutes
Preheat oven to 375 degrees
Ingredients:
1 package reduced fat cream cheese (8 oz), room temperature
1/4 cup + 1 tablespoon reduced fat Ricotta cheese
1/2 cup Parmesan cheese, freshly grated
4 tablespoons light sour cream
3 fresh garlic cloves, minced
5 large basil leaves
1/2 cup sundried tomatoes, diced
In a medium mixing bowl or a food processor, mix together reduced fat cream cheese, reduced fat Ricotta cheese, Parmesan cheese, light sour cream and garlic. Add 2 basil leaves (mince first if using a mixing bowl) and mix until well incorporated. Spoon cheese mixture into oven safe dish and set aside.
If using a food processor, blend sundried tomatoes and remaining basil until well blended. If not using a food processor, finely chop sundried tomatoes and basil then mix together. Spread tomato/basil mixture on top of cheese mixture. Bake in the middle of 375 degree oven, uncovered for 10-15 minutes or until bubbling. If top starts to burn, cover with aluminum foil.
A recipe from: The Lake Kitchen
Created by: Jill Tutland
Nutrition Facts per serving for main dish recipe
Nutrition information calculated from: Genesis Nutrition Software 2006, SQL Edition, Version 8.6.0.0, ESHA Research, Salem OR |
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