Fresh Tomato Dip Recipes

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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.

SUMMER FRESH TOMATO BASIL DIP



Summer Fresh Tomato Basil Dip image

I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips.

Provided by Challena

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

Time 20m

Yield 44

Number Of Ingredients 12

2 (8 ounce) packages fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
2 cups fresh basil leaves, minced
¼ cup fresh flat-leaf Italian parsley, minced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
½ lemon, zested and juiced
2 tablespoons tomato paste
1 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
ground black pepper to taste

Steps:

  • Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

Nutrition Facts : Calories 19 calories, Carbohydrate 2.4 g, Cholesterol 1.8 mg, Fat 0.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 109.3 mg, Sugar 0.8 g

TOMATO DIP RECIPE



Tomato Dip Recipe image

Tomato dip prepared with this recipe has tangy and spicy taste and can be served as accompaniment with snacks like nachos, tortilla, chips, finger chips, etc. or as relish. In this recipe, first tomatoes are sauteed with spices in olive oil and then pureed into smooth paste using blender. The garlic, onion, cilantro and adds their own nuances giving it a nice complex flavor.

Number Of Ingredients 10

1 Onion, finely chopped
2-3 Garlic cloves, finely chopped
1 Green Chilli, finely chopped
1 Dry Bay Leaf
1/2 teaspoon Red Chilli Flakes
1 teaspoon Black Pepper Powder
2 tablespoons Tomato Ketchup
2 teaspoons Cilantro, finely chopped
2 tablespoons Olive Oil
Salt

Steps:

  • Directions:Heat 2 tablespoons olive oil in a frying pan on low flame.Add chopped onion and sauté until onion becomes translucent or for around 1-2 minutes.Add chopped garlic, chopped green chillies and dry bay leaf, sauté for a minute or less.Add chopped tomatoes, red chilli flakes and salt, stir thoroughly and cook on low flame until tomatoes become soft, approx 8-10 minutes. Stir in between occasionally.Discard bay leaf from prepared mixture and transfer to blender or food processor jar. Add black pepper powder, cilantro and tomato ketchup, blend all ingredients together until smooth paste.Tangy tomato dip is ready, transfer it to a serving bowl, garnish with a cream and cilantro and serve.

EASY LAYERED TOMATO DIP



Easy Layered Tomato Dip image

Turn fresh tomatoes into a delicious dip with our Easy Layered Tomato Dip recipe. With only 10 minutes of prep time, Easy Layered Tomato Dip is simple to create for a party. Get ready to start snacking with Easy Layered Tomato Dip.

Provided by My Food and Family

Categories     Chips and Snacks

Time 3h10m

Yield Makes 24 servings, 2 Tbsp. dip and 16 crackers each.

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
2 cloves garlic, minced
2 small tomatoes, chopped
3 green onions, sliced
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
reduced-fat thin wheat snack crackers

Steps:

  • Mix Neufchatel and garlic until well blended.
  • Spread onto bottom of shallow serving bowl or 9-inch pie plate; top with tomatoes, onions and cheddar. Refrigerate several hours or until chilled.
  • Serve with crackers.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 5 g, Protein 3 g

TOMATO CHILI DIP



Tomato Chili Dip image

"This fresh-tasting dip is excellent for summer barbecues and picnics," relates Rachael Santarsiero of Orange City, Iowa.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 cups.

Number Of Ingredients 9

4 large tomatoes
8 green onions
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
6 tablespoons cider or red wine vinegar
1 tablespoon olive oil
1-1/2 to 2 teaspoons garlic powder
1 fresh jalapeno pepper, seeded and chopped, optional
Tortilla chips

Steps:

  • Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHUNKY ITALIAN TOMATO DIP



Chunky Italian Tomato Dip image

This recipe was given to me by my Italian FIL. I don't measure when I make this, I just eyeball it. So if you wish to make any adjustments to the amounts, feel free. Eat it with a crusty or toasted Italian bread. It is yummy! Entered for the Zaar World Tour 2005.

Provided by Chef Patience

Categories     Onions

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
1/2 medium onion, chopped fine (I prefer red onions)
1 garlic clove, if roasted, chop fine, if raw, just crush
2 tablespoons good quality balsamic vinegar
1/4 cup good quality olive oil
1 tablespoon italian seasoning

Steps:

  • Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
  • This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
  • Enjoy!

Nutrition Facts : Calories 148.4, Fat 13.8, SaturatedFat 1.9, Sodium 7, Carbohydrate 6.5, Fiber 1.7, Sugar 3.8, Protein 1.3

ITALIAN FRESH TOMATO AND BASIL DIP



Italian Fresh Tomato and Basil Dip image

Fresh basil, grape tomatoes and chopped shallots are three reasons why this dip is a crowd-pleaser. The other two reasons? Cream cheese and Parmesan!

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup grape tomatoes, quartered
2 Tbsp. chopped shallots
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. thinly sliced fresh basil

Steps:

  • Spread cream cheese onto bottom of microwaveable pie plate.
  • Top with tomatoes and shallots; sprinkle with Parmesan.
  • Microwave on HIGH 1 min. or until heated through. Top with basil.

Nutrition Facts : Calories 45, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SPICY ARTICHOKE AND FRESH TOMATO DIP



Spicy Artichoke and Fresh Tomato Dip image

Yes ... another Artichoke Dip - but this has a twist which I love. A few bits of jalapeno to give it a "kick" and a mix of fresh tomatoes andsundried give it a whole new taste which I love. It is still an easy quick dip to put together and still has many of the classic flavors. I still enjoy the classic dip, but now and then it is nice to have something a bit different. Just serve with your favorite crackers, baguette slices, bagel chips or even bread sticks. Whatever you enjoy best.

Provided by SarasotaCook

Categories     Artichoke

Time 40m

Yield 4 Cups, 8-12 serving(s)

Number Of Ingredients 10

1 (15 ounce) can artichoke hearts, drained and chopped, not the marinated, just packed in water
3/4 cup fresh tomato, seeded and chopped, I used plum tomatoes (after chopping)
2 teaspoons sun dried tomatoes, fine chopped
1 jalapeno, fine chopped (I leave some of the rib in because I like a bit more heat, but feel free to remove all seeds and rib)
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese, fresh grated (not the green can)
1 teaspoon dried dill
pepper
chopped black olives

Steps:

  • Dip -- In a medium size bowl add all the ingredients, except the fresh tomatoes and mix well until combined. Then slowly add in the fresh tomatoes and fold in gently.
  • Pour in a pie plate or small 8" casserole dish sprayed with Pam and baked at 350 for approximately 30 minutes on the middle shelf uncovered - until bubbly and golden brown on top.
  • Serve -- Garnish with chopped black olives, or another nice garnish is diced scallions. Serve with crackers, bagel chips, bread sticks, or baguettes, etc. Use your favorite combinations. This is also good with cauliflower, cucumber slices, or squash as well. ENJOY!

Nutrition Facts : Calories 298.6, Fat 23.4, SaturatedFat 9.9, Cholesterol 49.8, Sodium 666.9, Carbohydrate 15.2, Fiber 3.2, Sugar 3.2, Protein 9.3

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