1 C. softened cream cheese or yogurt cheese
1 C. sour cream or labneh (yogurt cheese)
2 tsp. extra virgin olive oil
4 cloves garlic, minced
1 heaping tsp. dried basil (or 3 heaping tsp. fresh basil leaf shreds)
2 heaping tsp. dried tomato powder
3 tsp. water
1/2 tsp. salt
2 heaping tsp. finely grated Parmesan or Romano cheese
1 tsp. lemon zest

Soften your cream cheese at room temperature so that it is easy to work with. Add your olive oil to a skillet over medium heat. .Add minced garlic to the skillet. Allow it to sauté for about 30 seconds. Add the dried basil for an additional 30 seconds. Add the tomato powder for 30 more seconds. (Fresh basil and rehydrated dried tomato can be added directly to the cream cheese.) . Add water to the skillet to hydrate the tomato and basil until it forms the consistency of a watery ketchup. Whip your room temperature cream cheese with a wire whip. Add oil, garlic, tomato, basil, and water mixture to cream cheese. Mix well. Add sour cream until your dip reaches the desired consistency. Add lemon zest, grated cheese, and salt. Adjust for salt. Garnish with grated cheese and fresh basil if available. Ideally, make this dip a day in advance to allow the flavors to blend. The flavors will be nice for about three days though the dip can last a few days longer.