Bruschetta Dip Recipe
When ready to use remove from refrigerator and add fresh basil. Transfer to a greased 3-qt.
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Slice the bread into individual pieces and spoon the mixture on top.
Bruschetta dip recipe. Spray an 8-x8 inch baking dish with nonstick spray and set aside. Add garlic and cook until lightly golden 2 to 4. In a medium skillet over medium-low heat heat oil.
Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate. In a small bowl mix cream cheese pesto salt and pepper until combined. First add enough oil and vinegar to your tomatoes to make a good amount of sauce with which to douse the grilled fish and bread.
Cook covered on low until heated though. In a small skillet heat the oil over medium-high heat. Preheat oven to 350 degrees.
Mix reduced-fat cream cheese basil and garlic until blended. Top with tomatoes and mozzarella cheese. Spread bruschetta over the top of cheese ball mix.
Serve with crackers mini toasts or slices of French baguette. In a medium mixing bowl add the tomatoes garlic basil vinegar olive oil cheese salt and pepper. Add the garlic and stir lightly frying for about a minute removing before the garlic gets too brown it can be golden.
In a bowl combine cream cheese mozzarella white cheddar and garlic and onion powder. Second grill the bread very well over the coals. Cover and refrigerate for at least 30 minutes to allow flavors to blend.
There are two keys to this recipe. Spread into 7- to 8-inch circle on serving plate with center slightly indented to form rim around outer edge. It should be golden brown with distinctive charred grill marks.
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