Photo: Charles Schiller; Styling: Stephana Bottom Photo by: Photo: Charles Schiller; Styling: Stephana Bottom

Herbed Cheese Dip with Crudités

All You SEPTEMBER 2008

  • Yield: 8 Servings
  • Prep time: 10 Minutes
  • Cost Per Serving:$1.62


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 11g
  • Saturated fat: 7g
  • Protein: 8g
  • Carbohydrate: 17g
  • Fiber: 4g
  • Cholesterol: 32mg
  • Sodium: 590mg

Go to Full Version of

Herbed Cheese Dip with Crudités Recipe