Wednesday, November 12, 2008

Tomato Dip

Great for serving with chips or fritos or even veggies!

8 oz brick lite cream cheese
8 oz brick fat free cream cheese
3 medium ripe tomatoes
4 tbsp grated onion
1/2 tsp. tabasco
1/2 tsp. salt

Blanch tomatoes and peel. Cut the tomatoes into very small cubes on a paper towl to help remove the seeds and most of the juice (I removed the skins and seeds and then chop with a small food processor until fairly chopped). Blend the tomatoes with an electric mixer with the rest of the ingredients until well mixed. Chill 2 hours. Serve with chips or veggies.

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