recipe, tuscan dip

WARNING! This dip is addictive!


  • 1 (8-oz.) pkg. cream cheese, softened
  • 2 tablespoons sour cream
  • ½ cup rinsed & finely chopped sun-dried tomatoes
  • ½ cup chopped black olives (1 small can sliced, drained)
  • ¼ cup finely chopped red onion


  1. Mix the cream cheese and sour cream until blended well.
  2. Add the remaining ingredients, reserving some for garnish. C
  3. hill at least 1 hour.
  4. Garnish the top with chopped tomatoes, olives, and onion.
  5. Serve with raw veggies, crackers, or crostini.

Source: Barbara Walch, from her friend Ann Tompkins. The original recipe calls for reconstituting dried tomatoes with boiling water, but Ann uses the kind that come in a bottle packed in oil and rinses them with hot water to give the dip more flavor.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...