This dip is really good with crackers, tortilla chips, or pita bread.
12-oz container of whipped cream cheese
1 cup vine-ripened cluster tomatoes, chopped
1 tablespoon fresh garlic, minced
1 teaspoon tomato paste
¼ teaspoon kosher salt
⅛ teaspoon fresh tarragon, chopped
1 tablespoon fresh cilantro, chopped
Fresh lemon juice, to taste
Cayenne pepper, to taste
White pepper, to taste
Add cream cheese, chopped tomatoes, garlic, tomato paste, and lemon juice to a food processor.
Process until smooth and creamy.
Remove from processor, fold in remaining ingredients and mix well.
Chill until ready to serve.
Copyright © 2007 - 2009 TasteBook, Inc. All Rights Reserved.