Layered Tomato-Basil Dip

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I made this in an 8"x8" pyrex dish to take to a church potluck and it was a hit. Thinking on it I bet this would be wonderful made just as the recipe states only on a pre-baked crust (perhaps a refrigerated pizza crust?) intead of in a dish or pie plate. The cream cheese layer would prevent the crust from becoming soggy from the toppings. With the different cheeses and oil based dressings that Kraft has available the possibilities for variations are endless!
posted by lyndajane | on 6/3/2012