Rating: 5 stars
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Recipe by Cooking Light July 2010

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Yield:
Yield: 1-1/4 cups.
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Ingredients

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Directions

Instructions Checklist
  • Drain tomatoes, reserving 1 tablespoon oil. Position knife blade in food processor bowl; add oil, tomatoes, cream cheese, and garlic. Process until well blended, stopping once to scrape down sides. Transfer dip to a serving bowl. Serve with raw vegetables or tortilla chips.

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