Italian Fresh Tomato And Basil Dip Recipes

TOMATO BASIL DIP

Tomato Basil Dip image

Roasted tomatoes, sun dried tomatoes and basil are combined with sour cream in this vegetarian, flavorful, creamy tomato basil dip recipe!

Provided by Whitney Bond

Time 35m

Number Of Ingredients 9

Ingredients

2 cups cherry tomatoes
4 cloves garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp black pepper
½ cup basil (divided)
2 cups sour cream
¼ cup parmesan cheese
¼ cup sun dried tomatoes

Steps:

Preheat the oven to 400°F.
Place the tomatoes and garlic on a baking sheet covered with foil.
Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.
Place into the oven for 25 minutes.
Place the sour cream in a food processor.
Add the roasted tomatoes, garlic and basil.
Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
Mix well.
Place in the refrigerator for 30 minutes then serve.

Nutrition Facts : ServingSize 6 g, Calories 379 kcal, Carbohydrate 12 g, Protein 6 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 64 mg, Sodium 219 mg, Fiber 1 g, Sugar 8 g

TOMATO-BASIL ITALIAN CHEESE DIP

Tomato-Basil Italian Cheese Dip image

Add some fun to the party with our Tomato-Basil Italian Cheese Dip. Cherry tomatoes, garlic and basil make for big flavor in this Italian cheese dip.

Provided by My Food and Family

Categories Regional & Cultural Recipes

Time 25m

Yield 16 servings

Number Of Ingredients 8

Ingredients

2 Tbsp. KRAFT Zesty Italian Dressing
3 cups cherry tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper
3 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh basil
16 flour tortillas (8 inch), warmed

Steps:

Heat dressing in large skillet on medium heat. Add tomatoes, onions, garlic and crushed pepper; cook and stir 8 to 10 min. or until heated through.
Top with cheese; cover. Cook 5 min. or until cheese is melted.
Sprinkle with basil. Serve with tortillas.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 10 g

ITALIAN TOMATO BASIL DIP

Italian Tomato Basil Dip image

This favorite "pupu" (Hawaiian appetizer) is from the Hawaiian Electric Company's cookbook called A Taste To Remember. It is always a "hit" at potlucks and parties. Many folks use the bread for dipping, but I have seen just as many people fill a bowl and eat it with a spoon! It makes enough for an army (or NAVY!).

Provided by RigelBee

Categories Vegetable

Time 45m

Yield 30-40

Number Of Ingredients 9

Ingredients

2 (14 ounce) cans diced tomatoes
2 fresh tomatoes (diced)
3/4 cup extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons chopped fresh basil
1/4 cup chopped kalamata olive
1/3 cup feta cheese
1/4 cup balsamic vinegar
roasted garlic sourdough bread or plain sourdough bread

Steps:

Bring the diced tomatoes and fresh tomatoes to a boil then remove from heat.
Mix remaining ingredients into cooked tomatoes then chill.
Slice bread lengthwise and then into serving size pieces about 1/2 inch thick.
Place in foil, loosely open at the top with crust side up
bake in oven at 300 degrees until out crust is crisp.
Serve crispy bread with the dip!

Nutrition Facts : Calories 62.6, Fat 5.9, SaturatedFat 1, Cholesterol 1.5, Sodium 86.4, Carbohydrate 2.3, Fiber 0.5, Sugar 1.3, Protein 0.6

ITALIAN FRESH TOMATO AND BASIL DIP

Italian Fresh Tomato and Basil Dip image

Fresh basil, grape tomatoes and chopped shallots are three reasons why this dip is a crowd-pleaser. The other two reasons? Cream cheese and Parmesan!

Provided by My Food and Family

Categories Meal Recipes

Time 5m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup grape tomatoes, quartered
2 Tbsp. chopped shallots
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. thinly sliced fresh basil

Steps:

Spread cream cheese onto bottom of microwaveable pie plate.
Top with tomatoes and shallots; sprinkle with Parmesan.
Microwave on HIGH 1 min. or until heated through. Top with basil.

Nutrition Facts : Calories 45, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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

Ingredients

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

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

PHILLY TOMATO-BASIL DIP

PHILLY Tomato-Basil Dip image

Enjoy an ingenious tomato-basil dip full of fresh garden flavors. This delicious PHILLY Tomato-Basil Dip features tomatoes, cream cheese and basil.

Provided by My Food and Family

Categories Dips & Spreads

Time 15m

Yield 14 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 plum tomatoes, chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1 green onion, thinly sliced
2 Tbsp. KRAFT Shredded Parmesan Cheese
2 Tbsp. finely chopped fresh basil

Steps:

Spread cream cheese onto bottom of pie plate.
Combine tomatoes and dressing; spoon over cream cheese.
Top with remaining ingredients.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CHUNKY ITALIAN TOMATO DIP

Chunky Italian Tomato Dip image

This recipe was given to me by my Italian FIL. I don't measure when I make this, I just eyeball it. So if you wish to make any adjustments to the amounts, feel free. Eat it with a crusty or toasted Italian bread. It is yummy! Entered for the Zaar World Tour 2005.

Provided by Chef Patience

Categories Onions

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
1/2 medium onion, chopped fine (I prefer red onions)
1 garlic clove, if roasted, chop fine, if raw, just crush
2 tablespoons good quality balsamic vinegar
1/4 cup good quality olive oil
1 tablespoon italian seasoning

Steps:

Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
Enjoy!

Nutrition Facts : Calories 148.4, Fat 13.8, SaturatedFat 1.9, Sodium 7, Carbohydrate 6.5, Fiber 1.7, Sugar 3.8, Protein 1.3

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