Grilled Italian Dip
From the kitchen of Kathy Burner.
Take this dip to a barbecue and it will surely be a hit!
- Aluminum foil sprayed with non-stick spray
- 8 oz. cream cheese
- 1 tomato, diced small
- shredded cheese
- black pepper and olive oil triscuits
Spray the foil with non-stick spray; lay cream cheese block in middle of foil. Spread pesto on top and then the diced tomato.
Top with shredded mozzarella or Italian blend cheese.
Wrap up in the foil and put on the grill until it is warm and cheese is melted.
Serve with the crackers