TOMATO BASIL DIP
Steps:
- Preheat the oven to 400°F.
- Place the tomatoes and garlic on a baking sheet covered with foil.
- Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.
- Place into the oven for 25 minutes.
- Place the sour cream in a food processor.
- Add the roasted tomatoes, garlic and basil.
- Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
- Mix well.
- Place in the refrigerator for 30 minutes then serve.
Nutrition Facts : ServingSize 6 g, Calories 379 kcal, Carbohydrate 12 g, Protein 6 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 64 mg, Sodium 219 mg, Fiber 1 g, Sugar 8 g
SUMMER FRESH TOMATO BASIL DIP
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
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
SUN-DRIED TOMATO DIP
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
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
GARLICKY TOMATO-BASIL DIP
If you like your dips good and garlicky-and creamy and basil-y, too-this quick-to-make fresh tomato dip is a must try!
Provided by My Food and Family
Categories Meal Recipes
Time 3h10m
Yield Makes 2 cups or 16 servings, 2 Tbsp. each.
Number Of Ingredients 6
Steps:
- Mix cream cheese and milk until well blended.
- Add remaining ingredients; mix well. Cover.
- Refrigerate several hours or until chilled. Serve with RITZ Crackers, saltine crackers or cut-up fresh vegetables.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 70 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 1 g
GARLICKY TOMATO-PEPPER DIP
Use this dip with your favorite veggies, or slather it on a sandwich or toasted baguette.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- Blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate in an airtight container for up to 3 days.
TOMATO-BASIL PARTY DIP
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
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.
GARLIC TOMATO BRUSCHETTA
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS
I found this recipe on the epicurious website. It was originally in the October 1991 issue of Bon Appetit magazine. I made some modifications for my own tastes and was pretty pleased with the result. You could probably increase or decrease the topping ingredients for your own personal preferences. If you really like garlic use up to 4 cloves or maybe 2 Japanese eggplants. Enjoy!
Provided by Kim127
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Place thinly sliced eggplant slices on a large baking sheet and brush both sides with the olive oil.
- Broil until eggplant starts to brown, turn over slices and broil again. Takes about 6-8 minutes. Cool slightly.
- Turn the oven down to 450 degrees.
- Place the boboli crust on a large baking sheet or pizza stone.
- Sprinkle the 1 cup of shredded mozzarella on the crust. Top with eggplant slices, sliced tomatoes, goat cheese, garlic slices and fresh basil. Place sliced mozzarella on top.
- Bake until cheese melts and the edges brown. About 12-15 minutes.
- Let stand for 10 minutes. Cut into wedges and serve!
Nutrition Facts : Calories 699.7, Fat 52.1, SaturatedFat 25.6, Cholesterol 122.6, Sodium 936.1, Carbohydrate 23.7, Fiber 10.7, Sugar 10.7, Protein 38.1
GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS
Categories Cheese Garlic Tomato Bake Vegetarian Kid-Friendly Goat Cheese Basil Eggplant Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.
- Place 2 large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer Bobolis to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges. Reassemble on platter and serve.
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