Layered Sun Dried Tomato And Artichoke Spread Recipes

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LAYERED SUNDRIED TOMATO AND ARTICHOKE SPREAD



Layered Sundried Tomato and Artichoke Spread image

Provided by Laura

Number Of Ingredients 7

1 (8 oz.) pkg. cream cheese, well chilled
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped and drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped smoked almonds (can used mixed nuts as a substitute)
2 tsp. chopped fresh parsley (I used some dry parsley)
assorted crackers

Steps:

  • Cut cream cheese horizontally into 3 slices using dental floss. (Make sure it is not flavored floss and I found it easiest to place the cream cheese on it's side to do this. Then I finished each slice with my santoku knife)
  • Place 1 slice on a large sheet of plastic wrap: top with tomatoes and second slice of cream cheese.
  • Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cream cheese slice.
  • Wrap with plastic wrap and refrigerate for 1 hour.
  • Before serving, top with nuts and parsley. Press lightly into cream cheese to secure. Serve with assorted crackers.

OVEN DRIED TOMATOES WITH ARTICHOKE PASTE



Oven Dried Tomatoes with Artichoke Paste image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 10 servings

Number Of Ingredients 10

15 baby artichokes cleaned and boiled until tender
1 lemon, juiced
1 pound ricotta cheese
2 ounces extra-virgin olive oil
Salt and pepper
Oven dried tomatoes, recipe follows
5 pounds ripe Roma tomatoes peeled and seeded
1/2 cup herb olive oil
Salt and pepper
Salt and pepper

Steps:

  • Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
  • To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
  • Preheat the oven to 250 degrees F.
  • Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD



Layered Sun-Dried Tomato and Artichoke Spread image

This Layered Sun-Dried Tomato and Artichoke Spread looks complicated to make, so we've included step-by-step photos to prove to you that it's not!

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped oil-packed sun-dried tomato, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. chopped smoked almonds
2 tsp. chopped fresh parsley

Steps:

  • Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
  • Combine artichokes and pesto; spoon over second cream cheese layer.
  • Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP



Artichoke, Spinach & Sun-Dried Tomato Dip image

This creamy, robust artichoke dip boasts the colorful addition of sun-dried tomatoes.It's great served with tortilla, pita or bagel chips. -Lorilyn Tenney, Boise, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 5 cups.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
2 shallots, finely chopped
3 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1 cup sun-dried tomatoes (not packed in oil), chopped
3/4 cup grated Asiago cheese
Tortilla chips

Steps:

  • Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish., Bake 30-35 minutes or until golden brown. Serve with tortilla chips.

Nutrition Facts : Calories 165 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 212mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SUN-DRIED TOMATO AND ARTICHOKE APPETIZER



Sun-Dried Tomato and Artichoke Appetizer image

Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 30 servings

Number Of Ingredients 6

1/3 cup boiling water
1 pkg. (3 oz.) sun-dried tomatoes, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
60 roasted garlic woven wheat crackers
1 can (14.5 oz.) artichoke hearts, drained, cut into 60 pieces

Steps:

  • Pour boiling water over tomatoes in small bowl; let stand 10 min.
  • Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
  • Refrigerate 1 hour.
  • Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA



Artichoke and Sun-Dried Tomato Bruschetta image

My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

36 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 cups marinated quartered artichoke hearts, drained
1 cup oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded Italian cheese blend, divided

Steps:

  • Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD



Sun-Dried Tomato, Artichoke, and Goat Cheese Spread image

Made this up for dinner tonight. This would be terrific on bruschetta, but I spread it on tortillas and made quesadillas. PLEASE take all ingredient proportions with a large vat of salt. I didn't measure at all.

Provided by spatchcock

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2-3/4 cup artichoke heart (frozen, preferably, just not marinated)
1/2 cup sun-dried tomato (packed in oil and rinsed)
6 -8 ounces goat cheese
kosher salt (to taste)
2 -3 garlic cloves, minced (fresh only please! no jarred or powdered stuff, add more to taste)
red pepper flakes (to taste, I bought the extra-hot kind from Penzey's)

Steps:

  • Mix everything together in food processor.
  • Use as desired.

Nutrition Facts : Calories 739.8, Fat 51.7, SaturatedFat 35.3, Cholesterol 134.4, Sodium 1720.7, Carbohydrate 30.8, Fiber 8, Sugar 15.4, Protein 43.8

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