Herbed Cheese Dip with Crudités

Herbed Cheese Dip with CruditésRecipe
Photo: Charles Schiller; Styling: Stephana Bottom
8 Servings

Cost per Serving:



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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)


Prep: 10 Minutes

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.

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.

Created date

September 2008

Nutritional Information

Calories 194
Fat 11 g
Satfat 7 g
Protein 8 g
Carbohydrate 17 g
Fiber 4 g
Cholesterol 32 mg
Sodium 590 mg