Tomatolimevegetabledip Recipes

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SUMMER FRESH TOMATO BASIL DIP



Summer Fresh Tomato Basil Dip image

I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips.

Provided by Challena

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 44

Number Of Ingredients 12

2 (8 ounce) packages fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
2 cups fresh basil leaves, minced
¼ cup fresh flat-leaf Italian parsley, minced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
½ lemon, zested and juiced
2 tablespoons tomato paste
1 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
ground black pepper to taste

Steps:

  • Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

Nutrition Facts : Calories 19 calories, Carbohydrate 2.4 g, Cholesterol 1.8 mg, Fat 0.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 109.3 mg, Sugar 0.8 g

TOMATO-LIME VEGETABLE DIP



Tomato-Lime Vegetable Dip image

A healthier dip for raw vegies. Use a sour cream product like IMO or fat-free sour cream. Make sure tomatoes are well drained.

Provided by Outta Here

Categories     < 60 Mins

Time 45m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 7

16 ounces sour cream substitute
16 ounces stewed tomatoes, drained and chopped
1/2 cup green onion, chopped
12 drops Tabasco sauce
1 1/2 teaspoons lime zest, grated
1/2 teaspoon dry dill weed
1/4 teaspoon white pepper

Steps:

  • Mix all ingredients and refrigerate, covered, for 1/2 hour.
  • Serve with raw vegetables cut into decorative pieces. Use carrots, broccoli, cauliflower, celery etc. along with unusual vegetables such as fennel, endive and various colored peppers.

Nutrition Facts : Calories 109.2, Fat 9, SaturatedFat 8.1, Sodium 158.4, Carbohydrate 6.5, Fiber 0.7, Sugar 4.8, Protein 1.6

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