Layered Sun Dried Tomato And Basil Pesto Dip Recipes

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PESTO AND SUN-DRIED TOMATO TORTE



Pesto and Sun-Dried Tomato Torte image

Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 40

Number Of Ingredients 6

3 packages (8 oz each) cream cheese, softened
1/2 cup grated Parmesan cheese
3 cloves garlic, finely chopped
1 container (7 oz) refrigerated basil pesto
1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
Baguette slices

Steps:

  • In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
  • Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
  • When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.

Nutrition Facts : ServingSize 1 Serving

LAYERED PESTO CHEESE SPREAD



Layered Pesto Cheese Spread image

Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (3-1/2 ounces) prepared pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped oil-packed sun-dried tomatoes
Assorted crackers or baked pita chips

Steps:

  • Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

SUN-DRIED TOMATO BASIL PESTO



Sun-Dried Tomato Basil Pesto image

Simple to make and full of flavor, this sun-dried tomato pesto is one of my favorite sauces to add to chicken or pasta. I won't ever go back to store-bought varieties.

Provided by Gina Milanese

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 ½ cups packed basil leaves
½ cup oil-packed sun-dried tomatoes, drained
¼ cup Parmesan cheese
1 tablespoon fresh lemon juice
3 cloves garlic, peeled
½ teaspoon sea salt
⅓ cup extra-virgin olive oil

Steps:

  • Combine basil, sun-dried tomatoes, Parmesan cheese, lemon juice, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until a paste forms. Blend to desired texture.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 2.4 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 167 mg, Sugar 0.1 g

SUN-DRIED TOMATO PESTO DIP



Sun-Dried Tomato Pesto Dip image

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

Provided by beverlyjean58

Categories     Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

4 garlic cloves
1 1/2 cups fresh basil leaves (packed)
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temp (about 21 oz)
1/4 cup parmesan cheese
1 1/3 cups sun-dried tomatoes, oil packed, drained
1/3 cup tomato paste
3/4 cup butter, room temperature

Steps:

  • Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
  • Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
  • Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
  • Cover and Chill overnight.
  • (Can be made 3 days ahead. Keep refrigerated).
  • Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

Nutrition Facts : Calories 344, Fat 33.4, SaturatedFat 19.3, Cholesterol 89, Sodium 449.8, Carbohydrate 7.2, Fiber 1.4, Sugar 3.4, Protein 6.6

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!

DIP FOR THE STARS



Dip For The Stars image

A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!

Provided by DANA COLE

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

Time 1h20m

Yield 30

Number Of Ingredients 10

1 cup unsalted butter
¾ pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
½ cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
¾ cup pesto sauce

Steps:

  • In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
  • Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
  • Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 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.

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