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Herbed Cheese Dip with Crudités

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 10 mins
Yield 8 Servings


  • 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)

Nutrition Information

  • calories 194
  • fat 11 g
  • satfat 7 g
  • protein 8 g
  • carbohydrate 17 g
  • fiber 4 g
  • cholesterol 32 mg
  • sodium 590 mg

How to Make It

  1. 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.

  2. 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.