Roasted Walnut And Sun Dried Tomato Dip Recipes

SUN-DRIED TOMATO AND WALNUT PESTO

Sun-dried Tomato and Walnut Pesto image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil
1/2 cup lightly toasted walnuts
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon crushed red pepper
1 clove garlic
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

Steps:

Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

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.

ROASTED GARLIC & SUN-DRIED TOMATO TOAST

Roasted Garlic & Sun-Dried Tomato Toast image

During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 3 dozen.

Number Of Ingredients 5

Ingredients

4 whole garlic bulbs
1 can (14-1/2 ounces) beef broth
1 cup olive oil
1 package (3-1/2 ounces) sun-dried tomatoes (not packed in oil), chopped
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.

Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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.

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!

Roasted Red Pepper & Sun-Dried Tomato Hot Cheese Dip - Yum! image

This recipe makes a lot - and that is a good thing, because it is eaten as fast as it is taken out of the oven. Great with pita chips, crackers, or carrot sticks. I have successfully cut the recipe in half. This one will be a favorite of cheese lovers!

Provided by Viclynn

Categories Cheese

Time 35m

Yield 1/4 cup, 28 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1/4 cup onion, finely chopped
4 garlic cloves, minced
1 (7 ounce) jar sun-dried tomatoes packed in oil, finely chopped
2/3 cup roasted red pepper, finely chopped
4 cups Italian cheese blend, shredded
1 cup parmesan cheese, shredded and divided

Steps:

Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
Serve hot with crackers or vegetables.

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

Ingredients

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

VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD

Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread image

This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.

Provided by Diana Moutsopoulos

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

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

5 sun-dried tomatoes packed in oil, drained and chopped
½ (6 ounce) container feta cheese
⅔ cup toasted walnuts
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
6 tablespoons milk, or as needed

Steps:

Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g

SUN-DRIED TOMATO DIP

Sun-Dried Tomato Dip image

Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Walnut Bell Pepper Gourmet

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup drained oil-packed sun-dried tomatoes
2 tablespoons chopped drained bottled roasted red peppers (1 oz)
1/2 cup walnuts (1 3/4 oz), toasted
1 teaspoon finely chopped shallot
1 1/2 tablespoons red-wine vinegar
2 tablespoons water
1/4 cup olive oil

Steps:

Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.

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

Ingredients

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

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