Balsamic Tomato Dip Recipes

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GOAT CHEESE BALSAMIC SUN DRIED TOMATO DIP



Goat Cheese Balsamic Sun Dried Tomato Dip image

A tangy topping of basil and sun-dried tomatoes pairs nicely with the goat cheese. I have made this appetizer several times and it's always a crowd pleaser. Choose a bowl that's shallow and wide enough so the cheese mixture is about 1 inch thick. I doubled the topping once but it was too much. You could increase the topping by 1/2 for those that love the tangy flavour. This can be made ahead; cover and refrigerate cheese and sun-dried tomato mixture separately for up to 1 day. Bring to room temperature before serving. Serve this with sliced baguette, water crackers or spear of endive. This recipe was a runner up in a Tabi Classic Recipe Contest submitted by Christine Dewar published by Canadian Living.

Provided by heather in Ont

Categories     < 30 Mins

Time 20m

Yield 1 cup

Number Of Ingredients 9

1/4 cup sun-dried tomato packed in oil, chopped drained
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream cheese, softened, half 8 oz pkg
5 ounces goat cheese, soft (140 g)
3/4 cup fresh basil, finely chopped

Steps:

  • In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
  • In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
  • Stir basil into sun-dried tomato mixture; spread over cheese.

Nutrition Facts : Calories 1276.9, Fat 113.8, SaturatedFat 59, Cholesterol 239.6, Sodium 1730, Carbohydrate 27.4, Fiber 3, Sugar 16.5, Protein 41.6

BALSAMIC TOMATO DIP



Balsamic Tomato Dip image

Categories     Juno® Bites Red Grape Tomatoes

Yield 15

Number Of Ingredients 10

1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
2 cans black beans, drained & rinsed
1 bag frozen white corn, thawed
2 avocados, diced
½ red onion, diced
1 bunch cilantro, diced
4-6 tbsp balsamic vinegar
2-4 tbsp olive oil
3 tbsp fresh lime juice
Salt & pepper, to taste

Steps:

  • Step 1 Add the tomatoes, beans, corn, cilantro, and onion to a large mixing bowl. Season with salt and pepper, then add the lime juice, balsamic vinegar, and olive oil. Mix well. Adjust with more seasonings, olive oil or balsamic vinegar. Add the diced avocados just before serving. Serve with tortilla chips. Recipe created by Caeli-Rose White

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  • Heat oil in a large sauté pan over medium-high heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring occasionally.
  • Add in the tomatoes and stir to combine with the garlic. Cover the pan and continue to cook, stopping to stir the mixture occasionally, until all of the tomatoes have burst and released their juices to form a sauce, about 6-8 minutes. Continue to simmer the mixture uncovered for an additional 3-4 minutes, or until it reaches your desired consistency. (Note that the spread will thicken a bit as it cools.)
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