1/3 cup olive oil
2 tablespoons Italian seasoning
1/3 teaspoon ground black pepper
2 tablespoons dried oregano
2/3 cup chopped fresh parsley
1 onion, finely chopped
2 tablespoons minced fresh ginger root chile peppers
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons oregano
2 tablespoons dried basil
1/4 teaspoon dried rosemary
salt and pepper to taste
1 large tomato, seeded and diced
Heat olive oil in large saucepan over medium heat. Add Indian seasoning, pepper, parsley and onion; mix well. Stir in ginger, garlic powder, basil, oregano, rosemary and salt and pepper. Remove from heat. Stir in tomato. Cover and refrigerate 8 hours or overnight.
Stir cream cheese mixture into prepared crock pot; let stand 5 minutes. Mix cream cheese mixture with tomatoes. Cover and simmer over medium heat for 4 hours or until filling is thickened.