1/2 c. cream cheese
2 tsp. Fire in the Kitchen Veggie Blaze or 1-2 tsp. dried basil
2 tomatoes, chopped
1 Tbsp. Basil Olive Oil
1 Tbsp. Tuscan Herb Olive Oil
1/2 c. shredded Cheddar cheese
Mix the cream cheese and Veggie Blaze together and let sit for a couple of hours in the fridge. In a bowl mix together tomatoes and oils. Let marinate for at least one hour. To serve, spread cream cheese on bottom of serving plate. Top cream cheese with tomato mixture (use a slotted spoon to eliminate some of the liquid). Top with shredded cheese. Serve with multigrain tortilla chips.
Note: Try using roma tomatoes as they are not as juicy.You can also mix the cream cheese mixture, tomato mixture, and cheese together and serve as a dip.
*Submitted by Jenelle Fender, Steinbach, MB