SUN-DRIED TOMATO AND PARMESAN SPREAD
Garlic lovers will literally eat this up! Fresh basil gives it a lovely aroma; crushed red peppers offer a hint of heat; and sun-dried tomatoes make the creamy sandwich spread bright. It's terrific on crackers, too. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a food processor; cover and process until blended. Chill until serving.
Nutrition Facts : Calories 99 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUN-DRIED TOMATO DIP
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
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
BAREFOOT CONTESSA SUN-DRIED TOMATO DIP
This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.
Categories Appetizers
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
- *It is important that the cream cheese be room temperature so there are no lumps.
Nutrition Facts : Calories 187, Fat 19 g, Carbohydrate 2 g, Protein 2 g, SaturatedFat 7 g, Sugar 1 g, Fiber 0 g, Sodium 170 mg, Cholesterol 35 mg
SUNNY'S SPICY TOMATO DIP
Provided by Sunny Anderson
Categories appetizer
Time 2h25m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
- Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.
SMOKY SUN DRIED TOMATO DIP
Steps:
- Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro. Place in medium mixing bowl. Add 2 cups sour cream and the garlic. Transfer to a serving bowl and season with salt, to taste.
- Serve with a crudite platter and tortilla chips.
BASIL AND SUN-DRIED TOMATO DIP
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
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
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 50m
Yield 3 cups
Number Of Ingredients 5
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
PARSLEY, SUNDRIED TOMATOES AND RED PEPPER PASTA SALAD
On a hot summer day or cool winter nights this salad is always delightful. The pasta is infused with light vinaigrette and tasty flavours of parsley, sundried tomatoes, garlic and red pepper, then topped with fresh Parmesan cheese.
Provided by onlyglutenfreerecip
Categories < 15 Mins
Time 8m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine cooled pasta, red pepper and sundried tomatoes.
- In another bowl whisk together all the dressing ingredients, then add to pasta and combine well. Add Parmesan cheese, sea salt, black pepper and stir until all the pasta is well coated.
- For best results Refrigerate salad overnight. Stir couple of times while the pasta is marinating. Bring to room temperature before serving and top with some fresh parmesan cheese.
Nutrition Facts : Calories 522.8, Fat 25.6, SaturatedFat 6.9, Cholesterol 22, Sodium 470.1, Carbohydrate 54.8, Fiber 4.6, Sugar 4.2, Protein 19.3
SUN-DRIED TOMATO DIP
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
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
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
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 AND PARSLEY DIP
Make and share this Sun-Dried Tomato and Parsley Dip recipe from Food.com.
Provided by Lalaloula
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
- Enjoy!
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