Sun Dried Tomato Dip Recipes

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ASIAGO SUN-DRIED TOMATO DIP



Asiago Sun-Dried Tomato Dip image

Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether you're entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 50m

Yield 32

Number Of Ingredients 7

3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1 cup water
1 package (3 oz) cream cheese, softened
1/2 cup finely shredded Asiago cheese (2 oz)
3/4 cup sour cream
1/4 cup thinly sliced green onions (4 medium)
Assorted fresh vegetables or baguette slices, if desired

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Steps:

  • In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
  • In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
  • Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.

Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg

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

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

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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.

SUN-DRIED TOMATO AND GARLIC DIP



Sun-Dried Tomato and Garlic Dip image

Try the Sun-Dried Tomato and Garlic Dip, a bright and creamy dip that's bursting with flavors. With a total of 16 servings to our Sun-Dried Tomato and Garlic Dip recipe, it's perfect for sharing with friends and family. And that's a plus, because this dip is too good to keep to yourself!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup MIRACLE WHIP Dressing
1/2 cup drained oil-packed sun-dried tomatoes, chopped
2 Tbsp. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper

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Steps:

  • Mix ingredients until blended.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 0.9877 g

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

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

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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

CHIPS AND VEGGIES WITH SUN-DRIED TOMATO DIP



Chips and Veggies with Sun-Dried Tomato Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

3/4 pound feta cheese, crumbled
1/2 cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic or 1/2 teaspoon granulated garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
3/4 cup milk
1 teaspoon black pepper
1 sack chips (recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market
1 pound baby cut carrots
1 green bell pepper, cut in strips
4 stalks celery, cut into sticks

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Steps:

  • Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies.

ASIAGO SUN-DRIED TOMATO DIP



Asiago Sun-Dried Tomato Dip image

Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether you're entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party. http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34152&Source=SearchResultPage&terms=cheese%20appetizers

Provided by Alley Barbie

Categories     Spreads

Time 1h

Yield 1 tablespoon servings, 32 serving(s)

Number Of Ingredients 7

3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1 cup water
1 (3 ounce) package cream cheese, softened
1/2 cup finely shredded asiago cheese (2 oz)
3/4 cup sour cream
1/4 cup thinly sliced green onion (4 medium)
assorted fresh vegetables, if desired or baguette, slices if desired

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Steps:

  • In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
  • In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
  • Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.
  • Make the Most of This Recipe.
  • Purchasing.
  • Look for fondue pots at specialty kitchen stores and kitchen sections of large department stores.
  • Did You Know?.
  • Asiago cheese is a semifirm Italian cheese with a rich, nutty flavor.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP



Artichoke, Spinach & Sun-Dried Tomato Dip image

Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.

Provided by Tinkerbell

Categories     Spinach

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages cream cheese
1/2 cup mayonnaise
2 shallots, finely chopped
1 tablespoon garlic, minced
1 (6 1/2 ounce) jar artichoke hearts, roughly chopped
1 (10 ounce) package frozen spinach, thawed & drained
3/4 cup asiago cheese, grated
1 cup sun-dried tomato, chopped (can use dry or oil-packed tomatoes)

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Steps:

  • Preheat oven to 350 degrees.
  • Grease a 2 quart baking dish with cooking spray.
  • In large bowl combine cream cheese, mayonnaise, shallots & garlic.
  • Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
  • Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
  • Serve with fresh vegetables or baked tortilla chips for dipping.

Nutrition Facts : Calories 297.6, Fat 24.9, SaturatedFat 11.7, Cholesterol 66.3, Sodium 471.7, Carbohydrate 15.2, Fiber 4, Sugar 5.8, Protein 6.7

BASIL AND SUN-DRIED TOMATO DIP



Basil and Sun-Dried Tomato Dip image

Shelf life in the refrigerator is 2 days, covered.

Provided by TerryWilson

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

¾ cup sour cream
¾ cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste

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Steps:

  • Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 1.5 g, Cholesterol 9.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3 g, Sodium 93.7 mg, Sugar 0.5 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)

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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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