Sun Dried Tomato Cream Cheese Recipes

SUN-DRIED TOMATO CREAM CHEESE APPETIZER

Steps:

• Crust
• Preheat oven to 325°F (160°C).
• Combine flour and butter in food processor using on/off pulse until mixture is well blended. Add egg; blend just until dough begins to form a ball. Press dough onto bottom of 13 x 9-inch (33 x 23 cm) baking pan.
• Bake in preheated 325°F (160°C) oven until edges are golden, 10 to 12 minutes.
• Filling
• Process sun-dried tomatoes, reserved oil, garlic and oregano in food processor. Add eggs and cream cheese; blend until smooth. Transfer mixture into medium bowl; stir in sour cream and green onions. Pour filling over crust.
• Bake until golden brown, about 20 minutes. Cool to room temperature. Cut into small squares to serve.

SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD

Steps:

• Mix all three ingredients by hand and serve as a topping to toasted bagels.

SUN-DRIED TOMATO DIP

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.

SUN-DRIED TOMATO CREAM CHEESE

Steps:

• Combine all ingredients and stir together.

SUN-DRIED TOMATO AND PARMESAN SPREAD

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

SUN-DRIED TOMATO CHEESE BALLS

Steps:

• In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

5-MINUTE SUN-DRIED TOMATO CREAM CHEESE SPREAD

Steps:

• Place cream cheese on plate.
• Top with pesto.

SUN-DRIED TOMATO CREAM CHEESE APPETIZER

Steps:

• TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
• TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
• TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
• TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS

Steps:

• NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
• Drain off the oil from your tomatoes.
• Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
• Place onto a platter and garnish with strips of fresh basil leaves, if desired.
• Serve immediately.
• (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).