Tuscan Bruschetta Dip

"Very simple and quick to whip up. Serve with Multi-grain tortillas, toasted pitas, or baguette slices. If you can't find ripe tomatoes, you're better off with chopped canned tomatoes - or buy them early and leave them on the windowsill in the sun."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Lalaloula photo by Lalaloula
photo by French Tart photo by French Tart
Ready In:
10mins
Ingredients:
5
Yields:
3 cups
Serves:
6
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ingredients

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directions

  • Combine sour cream, cream cheese, garlic and half the basil in a food processor; pulse until well smooth. Scoop mixture into bottom of a bowl.
  • Top with tomatoes and sliced basil.

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Reviews

  1. CIndytc
    Great tasting dip with very little effort....I took it to euchre and everyone raved about it...I served it with toasted baguette chips.
     
  2. Boomette
    This is so yummy. And now while writting the review, I see that I forgot to add the garlic. But even without it, it's so yummy. I love the fresh taste. I ate it with tostitos. Even my son of 4 years old liked that. :) Thanks Katzen :) Made for I recommend tag game
     
  3. Lalaloula
    This is a wonderful creamy and oh so flavourful dip! It tastes like holidays in Italy. :) The tomatoes and basil go great together and are complemented nicely by the sharp garlic taste. I luved how smooth and silky the combination of cream cheese and sour cream turned out. What a keeper! THANK YOU SO MUCH for sharing this gem with us, Kat! Ill make it again for sure. Made and reviewed for 1-2-3-Hit Wonders May 2010.
     
  4. French Tart
    This is simply STUNNING! I have made it today for tomorrow's New Year's Eve buffet meal! And, I have sampled a little bit on a chunk of French Bread! Mmmmmm...........Kat darlink, what a simple and yet GREAT dip/spread recipe! LOVE the ease of prep and the favours are spot on! I used plain cream cheese AND a little Boursin for an extra flavour kick! I also used TWO big cloves of garlic, we are all garlic lovers in this family!! I shall be back tomorrow with photos and more notes on how this was served! Recipenapped for Veg'N'Swap #17 and VERY much enjoyed ALREADY! Shhhh..............don't tell the rest I have sampled this already! FT:-)
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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