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Fresh tomato dip
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| Artist: |
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| Categories: |
Dips & Spreads, Tomatoes, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | -Pam Coombes | | 1 1/2
| pack | Cream cheese, softened at | | | Room temp (12oz) | | 1/4
| cup | Mayonnaise | | 1
| | Ripe tomato, cut into | | | Quarters | | 2
| tbsp | Chopped onion | | 2
| cl | Garlic | | 1
| | Stalk celery, cut into chunks | | 2
| tbsp | Fresh lemon or lime juice | | 1
| tsp | Sugar | | 1/2
| tsp | Salt | | 3
| | To 4 drops hot pepper sauce | | | Or to taste |
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Procedures:
| 1 | Combine all the ingredients in a blender or food processor. | | 2 | Blend until smooth. | | 3 | Remove the dip to a serving bowl; cover and chill. | | 4 | Note: serve with your favorite veggies, crackers or crunchies. | | 5 | This makes a good base for other dips, too. | | 6 | For a spanish flavor add chopped olives, for french add tarragon, for italian, add basil, and for tex-mex add chili powder. | | 7 | If you use less cream cheese if can be a super fresh tomato salad dressing. | | 8 | Mr. | | 9 | Food cooks real american |
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