Basil And Sun Dried Tomato Dip Recipes

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SUN-DRIED TOMATO DIP



Sun-Dried Tomato Dip image

This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.

Provided by Robin C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 16

Number Of Ingredients 9

¼ cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
½ cup sour cream
¼ cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¼ cup fresh basil

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.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g

BASIL AND SUN-DRIED TOMATO DIP



Basil and Sun-Dried Tomato Dip image

Shelf life in the refrigerator is 2 days, covered.

Provided by TerryWilson

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

¾ cup sour cream
¾ cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste

Steps:

  • Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 1.5 g, Cholesterol 9.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3 g, Sodium 93.7 mg, Sugar 0.5 g

SUN-DRIED TOMATO DIP



Sun-dried Tomato Dip image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

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.

BASIL AND SUN-DRIED TOMATO DIP RECIPE



Basil and Sun-Dried Tomato Dip Recipe image

Provided by cricket31

Number Of Ingredients 6

6 sun-dried tomato halves, packed in oil
1 cup DANNON® All Natural Plain Yogurt
2 1/2 Tbsp. fresh basil leaves, chopped
1 Tbsp. extra virgin olive oil
1 clove garlic, crushed through a press
Salt and pepper, to taste

Steps:

  • Drain and chop sun-dried tomatoes. In a bowl, combine sun-dried tomatoes, DANNON® All Natural Plain Yogurt, basil, oil and garlic. Mix well. Add salt and pepper to taste. Serve with Artisan Breads. Refrigerate any leftovers.

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

SUN-DRIED-TOMATO DIP



Sun-Dried-Tomato Dip image

Provided by Trish Hall

Categories     dips and spreads, appetizer

Time 50m

Yield 3 cups

Number Of Ingredients 5

1/2 pound sun-dried tomatoes
10 cloves garlic, smashed and peeled
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/2 cup olive oil

Steps:

  • Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer. Cook, covered, for 22 minutes. Drain, and return the tomatoes to the pan.
  • Add the garlic, oregano, thyme and oil. Cook over low heat, covered, for 20 minutes. Puree; then, store in the refrigerator, tightly covered, for up to a month. Serve at room temperature.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 95 milligrams, Sugar 14 grams

SUN-DRIED TOMATO DIP



Sun-Dried Tomato Dip image

I love to serve this dip for tailgate parties or as an appetizer for any occasion. It's so quick and easy to pull together and just full of flavor! -Andrea Reynolds, Rocky River, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup oil-packed sun-dried tomatoes, drained and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 green onions, sliced
Assorted crackers and/or fresh vegetables

Steps:

  • Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.

Nutrition Facts : Calories 238 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 322mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

TOMATO-BASIL PARTY DIP



Tomato-Basil Party Dip image

If you're short on time, look for prepared seasoned crostini, which are available in many grocery stores. Heat briefly in the oven or for a few seconds in the microwave before serving. -Bee Engelhart, Bloomfield Township, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 28 servings (3-1/2 cups).

Number Of Ingredients 11

1/4 cup butter, cubed
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup tomato basil pasta sauce
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1 tablespoon prepared pesto
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
1 tablespoon olive oil

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Add garlic; cook and stir until tender, 1-2 minutes. Add tomatoes, pasta sauce, basil, salt and pepper; heat through. Transfer to an ungreased 1-1/2 qt. shallow baking dish. Spoon cheese into center of sauce; dollop pesto over cheese. Bake, uncovered, until bubbly, 25-30 minutes., Meanwhile, brush baguette slices with oil. Arrange on ungreased baking sheets. Bake until toasted, 2-4 minutes on each side. Serve with dip.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 208mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP



Layered Sun-Dried Tomato and Basil Pesto Dip image

Make and share this Layered Sun-Dried Tomato and Basil Pesto Dip recipe from Food.com.

Provided by HannahSve

Categories     High In...

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

1 (8 ounce) container whipped cream cheese
5 ounces basil pesto
1 cup sun-dried tomato, drained, chopped
1/4 cup roasted pine nuts

Steps:

  • Spread whipped cream cheese in serving dish (best if done at room temp).
  • Top with pesto, then sun-dried tomatoes.
  • Sprinkle with pine nuts.
  • Serve with pita chips or crackers. Yum!

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