Tuscan Bruschetta Dip
photo by Boomette
- Ready In:
- 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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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.
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:-)
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.