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.
YELLOW PEPPER & SUN-DRIED TOMATO APPETIZER A LA TEL AVIV
This appetizer is very trendy right now in Tel Aviv. It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread.
Provided by Mirj2338
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the sun-dried tomatoes in a bowl and add hot water to cover.
- Let soak for at least 30 minutes, then drain and cut into halves or quarters.
- Heat the olive oil in a skillet over medium to medium-high heat.
- Add the peppers and saute for 5 to 7 minutes, or until lightly browned.
- Don't let them get too soft.
- Add half of the garlic, the diced tomatoes, thyme and sugar.
- Season with salt and pepper.
- Increase the heat to high and cook until the mixture is reduced to a thick paste.
- Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic.
- Let cool to room temperature.
- May be stored in a covered container in the refrigerator for up to 1 week.
- Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
Nutrition Facts : Calories 129.2, Fat 9.4, SaturatedFat 1.3, Sodium 160.6, Carbohydrate 11.2, Fiber 2, Sugar 2.9, Protein 2.1
YELLOW PEPPER & SUN-DRIED TOMATO APPETIZER
This appetizer is very trendy right now in Tel Aviv. It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread.
Provided by Sageca
Categories Vegetable
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.
- Cut yellow bell peppers into bite size pieces; set aside.
- Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Don't let them get too soft. Add half of the garlic, the draind tomatoes, thyme and sugar. Season with salt and pepper. Increase the heat to high and cook until the mixture is reduced to a thick paste.
- Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature.
- May be stored in a covered container in the refrigerator for up to 1 week.
- Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
Nutrition Facts : Calories 168.6, Fat 11.4, SaturatedFat 1.6, Sodium 426.9, Carbohydrate 17, Fiber 3, Sugar 5.6, Protein 2.8
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