Sun Dried Tomato Cream Cheese Spread Recipes

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TOMATO-BASIL CREAM CHEESE SPREAD



Tomato-Basil Cream Cheese Spread image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

8 ounces cream cheese, at room temperature
1/4 cup sun-dried tomatoes in olive oil
2 tablespoons chopped fresh Thai basil (you can use fresh sweet basil if you do not have Thai available)
Kosher salt and freshly ground black pepper
Toasted bagels, for serving

Steps:

  • Put the cream cheese, sun-dried tomatoes and basil in a food processor. Process until smooth and the ingredients are evenly incorporated. Season to taste and pulse 3 times to mix evenly. Serve with toasted bagels. Can be made 1 day ahead.

SUN-DRIED TOMATO & BASIL CREAM CHEESE SPREAD RECIPE



Sun-Dried Tomato & Basil Cream Cheese Spread Recipe image

This easy cream cheese spread comes together in less than 10 minutes and is flavored with sun-dried tomatoes and fresh basil.

Provided by Dara Michalski | Cookin' Canuck

Categories     Appetizers

Time 10m

Number Of Ingredients 4

8 ounces 1/3-less-fat (Neufchatel cream cheese, softened)
6 tablespoons chopped sun-dried tomatoes
2 tablespoons thinly sliced fresh basil
pinch of salt

Steps:

  • In a medium bowl, using a rubber spatula or wooden spoon, press and stir the cream cheese until smooth. Stir in sun-dried tomatoes, basil and salt. Serve with toasted baguette slices or crackers.

Nutrition Facts : Calories 534 kcal, Carbohydrate 35 g, Protein 22 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 122 mg, Sodium 1140 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving

SUN-DRIED TOMATO SPREAD



Sun-Dried Tomato Spread image

I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.

Provided by JeriBinNC

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/4 cup chopped drained sun-dried tomato packed in oil
4 green onions, chopped
1/4 cup chopped pecans
hot pepper sauce
Worcestershire sauce

Steps:

  • In a medium bowl, beat the cream cheese until smooth.
  • Add remaining ingredients; mix well.
  • Serve with sliced French baguettes or crackers.
  • Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5

SUN DRIED TOMATO AND CHEESE SPREAD



Sun Dried Tomato and Cheese Spread image

Make and share this Sun Dried Tomato and Cheese Spread recipe from Food.com.

Provided by PalatablePastime

Categories     Spreads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 5

8 ounces soft cream cheese or 8 ounces soft chevre goat cheese
1/2 cup sun-dried tomato packed in oil
1 tablespoon tomato paste
4 garlic cloves
2 tablespoons hidden valley ranch dressing mix

Steps:

  • Combine in food processor, and chill several hours to let flavors blend.

Nutrition Facts : Calories 77.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 20.8, Sodium 83.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 1.5

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES



Cream Cheese Spread with Olives and Sun-Dried Tomatoes image

Categories     Condiment/Spread     Cheese     Dairy     Olive     Tomato     Appetizer     Cocktail Party     Super Bowl     Low Carb     Quick & Easy     Cream Cheese     Shower     Party     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

12 medium sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped pitted black olives (preferably Kalamata)
1/4 cup chopped red onion

Steps:

  • Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
  • Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

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