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
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 DIP
From the Barefoot Contessa. A friend had brought this to a potluck and gave me the recipe. I've brought it to a number of events and it's always gone over well.
Provided by duonyte
Categories Cheese
Time 10m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Puree all ingredients except the scallions in a food processor fitted with a metal blade, until smooth.
- Add the scallions and pulse twice.
- Serve at room temperature, refrigerate any leftovers. Good as spread for sandwiches, too.
Nutrition Facts : Calories 535.9, Fat 52.2, SaturatedFat 28.8, Cholesterol 154.9, Sodium 1621.8, Carbohydrate 11.2, Fiber 1.4, Sugar 6, Protein 9
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 DIP
This is another delicious appetizer from the cookbook "Culinary Masterpieces from the Birmingham Museum of Art". I love this served with shrimp.
Provided by Dreamgoddess
Categories Cheese
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the cream cheese, tomatoes, garlic and 1 T oil in a blender.
- Process just until the ingredients are blended, but not creamy as there should still be some small pieces of sun-dried tomatoes in the dip.
- Serve with assorted vegetables, chips, crackers or seafood.
Nutrition Facts : Calories 431.3, Fat 41.5, SaturatedFat 22.3, Cholesterol 125, Sodium 413.1, Carbohydrate 9.8, Fiber 1.1, Sugar 3.7, Protein 7.8
SAVORY SUN DRIED TOMATO DIP
Recipe from GoodSeasons.com as it's a super fast and easy dip made with Good Seasons Italian Salad Dressing and Recipe Mix. Dip may be made up to 2 days before serving.
Provided by januarybride
Categories Vegetable
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix together sour cream and dressing mix, then add sun dried tomatoes and artichoke hearts (if using).
- Place covered in refrigerator approximately 2 hours or more for flavors to develop.
- Serve with cut up fresh vegetables and crackers.
Nutrition Facts : Calories 90.2, Fat 8.7, SaturatedFat 5.2, Cholesterol 17.5, Sodium 27.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 1.4
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SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)
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4.8/5 (13)Calories 99 per servingCategory Dip
- Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
- Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.
- Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
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