Baked Sun Dried Tomato And Pesto Cream Cheese Dip Recipes

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

BAKED PESTO AND SUN-DRIED TOMATO APPETIZER

Steps:

• Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
• Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
• Bake 20 min. Serve warm with assorted crackers and fresh vegetables.

SUN-DRIED TOMATO PESTO DIP

Steps:

• Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
• Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
• Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
• Cover and Chill overnight.
• (Can be made 3 days ahead. Keep refrigerated).
• Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

SUN-DRIED TOMATO, PESTO CHEESE DIP

Steps:

• In a food processor blend cream cheese and 10 tomatoes.
• Mix in rest of the tomatoes.
• Layer half of cheese mixture on to serving platter.
• spread half of the pesto repeat with rest of cheese and pesto.
• Serve with crackers, grilled chicken or fresh veggies.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.