SUN-DRIED TOMATO AND ARTICHOKE APPETIZER
Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Pour boiling water over tomatoes in small bowl; let stand 10 min.
- Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
- Refrigerate 1 hour.
- Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SUN-DRIED TOMATO ARTICHOKE BUTTONS
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.
THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP
Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.
Provided by Greg Lofts
Categories Appetizers
Time 45m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
- Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
HOT ARTICHOKE-SUN DRIED TOMATO APPETIZER DIP
Chopped artichoke hearts and sun-dried tomatoes are the stars of this creamy, garlicky appetizer dip that's baked until hot, bubbly and delicious.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield 22 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Combine ingredients.
- Spoon into shallow ovenproof dish sprayed with cooking spray.
- Bake 20 to 25 min. or until hot and bubbly.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 3 g
SUN-DRIED TOMATO AND ARTICHOKE DIP
Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
- In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to 3 days.
Nutrition Facts : Calories 160 g, Fat 13 g, Fiber 5 g, Protein 6 g
More about "sun dried tomato and artichoke appetizer recipes"
SUN DRIED TOMATO AND ARTICHOKE DIP - FAVORITE FAMILY …
From favfamilyrecipes.com
5/5 (2)Total Time 10 minsCategory AppetizerCalories 309 per serving
SUN-DRIED TOMATO AND ARTICHOKE DIP | CANADIAN LIVING
From canadianliving.com
ARTICHOKE & SUN DRIED TOMATO BITES RECIPE - THE PONDS …
From thepondsfarmhouse.com
LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD - OH MY …
From ohmy-creative.com
5 INGREDIENT ARTICHOKE AND SUN-DRIED TOMATO DIP
From dishingouthealth.com
ARTICHOKE DIP - CELEBRATING SWEETS
From celebratingsweets.com
BAKED FRITTATA WITH ARTICHOKES, SUN DRIED TOMATOES, …
From twopeasandtheirpod.com
SUN-DRIED TOMATO SPINACH ARTICHOKE DIP - APPETIZER RECIPE
From inspiredbycharm.com
5/5 (1)Total Time 1 hr 5 minsCategory AppetizerCalories 333 per serving
- Before starting, rehydrate your sun-dried tomatoes by placing them in a bowl of hot water. (Hot water straight from the tap is fine.) Let them soak for 10-15 minutes. Drain the water and then gently squeeze out any excess liquid. Finally, chop the sun-dried tomatoes.
- In a large bowl, add the spinach, softened cream cheese, sour cream, Gouda, Fontina, chopped artichoke hearts, sun-dried tomatoes, scallions, and garlic.
ARTICHOKE AND SUN DRIED TOMATO APPETIZER - A WELL …
From seasonedkitchen.com
Cuisine MediterraneanCategory AppetizersServings 10-12Total Time 25 mins
SUN DRIED TOMATO AND ARTICHOKE BRUSCHETTA - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
CREAMY ARTICHOKE BRUSCHETTA RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
ARTICHOKE AND SUN-DRIED TOMATO SPREAD • FAMILY AROUND THE TABLE
From familyaroundthetable.com
SUN-DRIED TOMATO & ARTICHOKE BRUSCHETTA FLATBREAD - DELALLO
From delallo.com
MICHAEL WURM, JR. ON TWITTER: "THIS SUN-DRIED TOMATO SPINACH …
From twitter.com
ARTICHOKE AND SUN-DRIED TOMATO PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
ARTICHOKE AND SUN DRIED TOMATO PASTA - JULIE'S EATS & TREATS
From julieseatsandtreats.com
30 COLORFUL RECIPES WITH SUN-DRIED TOMATOES
From allrecipes.com
You'll also love
Related Search