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Basil Dip for Raw Vegetables

From Lynne Wilson


3 oz. cream cheese, softened
1 ½ cups sour cream
¼ lb. medium sharp cheddar cheese, grated
1 Tbsp. tomato paste
2-3 Tbsp. fresh basil, chopped


Blend the cream cheese, sour cream, cheddar cheese, and tomato paste in a food processor or blender until smooth. Stir in the basil and refrigerate at least 2 hours before serving.