Roasted Walnut And Sun Dried Tomato Dip Recipes

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SUN-DRIED-TOMATO DIP



Sun-Dried-Tomato Dip image

Provided by Trish Hall

Categories     dips and spreads, appetizer

Time 50m

Yield 3 cups

Number Of Ingredients 5

1/2 pound sun-dried tomatoes
10 cloves garlic, smashed and peeled
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/2 cup olive oil

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

SUN-DRIED TOMATO DIP



Sun-dried Tomato Dip image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

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



Sun-Dried Tomato Dip image

Categories     Condiment/Spread     Food Processor     Tomato     No-Cook     Quick & Easy     Walnut     Bell Pepper     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 7

1/4 cup drained oil-packed sun-dried tomatoes
2 tablespoons chopped drained bottled roasted red peppers (1 oz)
1/2 cup walnuts (1 3/4 oz), toasted
1 teaspoon finely chopped shallot
1 1/2 tablespoons red-wine vinegar
2 tablespoons water
1/4 cup olive oil

Steps:

  • Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.

ROASTED WALNUT AND SUN-DRIED TOMATO DIP



Roasted Walnut and Sun-Dried Tomato Dip image

This is super-quick and super-easy! Roasting is a great way to enhance the natural flavour of nuts. Excellent with crudites or slices of toasted pitta bread. The quantities are very approximate. Vary to your taste.

Provided by coolaboola

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

75 g sun-dried tomatoes (about 6 - 8 sundried tomatoes)
75 g walnuts (or more scientifcally, about a fistful!)
250 g cream cheese
boiling water

Steps:

  • Heat oven to about 170 degrees C Put sundried tomatoes into a small bowl and cover with boiled water and leave to sit at least 15 minutes.
  • Place walnuts in a roasting tin or other oven proof dish and place in oven for about 15 minutes.
  • Drain water from sundried tomatoes (they should be a bit squishy having soaked up some of the water).
  • Remove walnuts from the oven and allow to cool.
  • Place soaked sundried tomatoes, walnuts and cream cheese into a blender and blend until smooth.
  • Serve.

Nutrition Facts : Calories 259.4, Fat 23.1, SaturatedFat 10, Cholesterol 45.8, Sodium 385.5, Carbohydrate 9.8, Fiber 2.4, Sugar 5.1, Protein 6.8

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