Try this Hot Sundried Tomato Dip recipe, or contribute your own.
Suggest a better descriptionSource: Food Network Magazine Jan/Feb 2018
In a food processor, process cream cheese, tomatoes, garlic and salt until smooth. Add hot sauce and process to blend. Add blue cheese and milk and pulse for slightly chunky texture, or process until smooth if desired. Can be made 1 day ahead, keep refrigerated. Remove 30 minutes before serving. Preheat oven to 425. Arrange three bags, one pound each, Green Giant Veggie Tots on large baking sheet. Cook according to package directions. Serve hot, with dip.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 123 | ||
Calories from Fat: 106 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 36.7mg | 11 % | |
Sodium 228.4mg | 8 % | |
Potassium 60.7mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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