Smoky Sun Dried Tomato Dip Recipes

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

Barefoot Contessa Sun-Dried Tomato Dip image

This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

¼ cup sun-dried tomatoes in oil, drained and chopped
8 ounces cream cheese, at room temperature*
½ cup sour cream
½ cup mayonnaise, best quality such as Hellmann's
10 dashes Tabasco sauce
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired

Steps:

Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
*It is important that the cream cheese be room temperature so there are no lumps.

Nutrition Facts : Calories 187, Fat 19 g, Carbohydrate 2 g, Protein 2 g, SaturatedFat 7 g, Sugar 1 g, Fiber 0 g, Sodium 170 mg, Cholesterol 35 mg

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

Ingredients

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

SMOKY SUN DRIED TOMATO DIP

Smoky Sun Dried Tomato Dip image

Provided by Sandra Lee

Categories appetizer

Time 5m

Yield 2 1/2 cups dip

Number Of Ingredients 7

Ingredients

8 oil-packed sun-dried tomatoes, finely chopped
1 chipotle pepper in adobo, finely chopped
1 tablespoon freshly chopped cilantro leaves
2 cups sour cream
1 teaspoon garlic, minced
Salt
Crudite platter and tortilla chips, for serving

Steps:

Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro. Place in medium mixing bowl. Add 2 cups sour cream and the garlic. Transfer to a serving bowl and season with salt, to taste.
Serve with a crudite platter and tortilla chips.

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

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.

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