Tomato-Basil Dip

Southern Living Cooking School
Prep: 10 min.
Makes 6 to 8 servings


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1 (8-ounce) package Neufchatel cheese, softened
2 plum tomatoes, chopped
2 tablespoons zesty Italian dressing
2 tablespoons shredded Parmesan cheese
1 tablespoon finely chopped fresh basil
Assorted fresh cut vegetables


1. Spread cheese onto bottom of a 9-inch pie plate.

2. Stir together tomatoes and dressing; spoon over cheese. Sprinkle with Parmesan cheese and basil. Serve with crackers or assorted vegetables.

Created date

October 2007