Tonight we're gathering at the home of one of our friends who lives walking distance from the office. Our assignment was to bring an appetizer and a bottle of wine. Last night was my husband's golf night, so I had an opportunity to make a mess in the kitchen and try something new. The Power Women will be the guinea pigs for my newest creation.
The CSA delivery is tonight and I still had basil left from last week. I found a recipe for Williams Sonoma Rosemary and Parmesan Madeleines that looked really good and called for ingredients that I happened to have on hand. I just substituted basil for the rosemary. I wanted to serve them with something tomato-y and looked and looked for a recipe that would hold up overnight--I was thinking bruscetta in a dip. I finally found a recipe on, of all places, the Sams Club website that provided inspiration. Here's my adaptation:
Creamy Tomato Basil Dip
8 ounces neufchatel cheese, brought to room temperature
3 Tablespoons crushed tomatoes (this is what I had on hand, tomato sauce or a reduced amount of tomato paste would probably work just as well)
2 Tablespoons reduced fat sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 Tablespoons fresh basil, finely chopped
1 Tablespoon red onion, finely chopped
1 medium yellow tomato, seeded and cut into small dice
1 T. capers, finely chopped
8 Kalamata olives, finely chopped
Place cream cheese, crushed tomatoes and sour cream into the bowl of a stand mixer fitted with the paddle attachment. Blend on medium speed until well mixed, about 3 minutes. Add remaining ingredients and mix thouroughly. Scrape into a bowl, cover with plastic wrap and chill overnight.
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