Sun Dried Tomato Pesto Cheese Dip Recipes

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SUN-DRIED TOMATO, PESTO CHEESE DIP



Sun-Dried Tomato, Pesto Cheese Dip image

Check out my pesto recipe to make this or use your favorite. Its quick and easy finger food! Or mix it all together and add to warm Pasta to make a creamy sauce!

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 1 serving platter for a crowd

Number Of Ingredients 3

2 (8 ounce) packages cream cheese, room temperature
15 sun-dried tomatoes packed in oil, drained, chopped
1/4 cup fresh pesto sauce

Steps:

  • In a food processor blend cream cheese and 10 tomatoes.
  • Mix in rest of the tomatoes.
  • Layer half of cheese mixture on to serving platter.
  • spread half of the pesto repeat with rest of cheese and pesto.
  • Serve with crackers, grilled chicken or fresh veggies.

Nutrition Facts : Calories 1678.9, Fat 164.5, SaturatedFat 100.5, Cholesterol 499, Sodium 1462.4, Carbohydrate 22.6, Fiber 2.6, Sugar 0.9, Protein 36.5

BAKED SUN-DRIED TOMATO AND PESTO CREAM CHEESE DIP



Baked Sun-Dried Tomato and Pesto Cream Cheese Dip image

Make this creamy Baked Sun-Dried Tomato and Pesto Dip when you need a show-stopping appetizer! A decadent base of cream cheese and sour cream pairs irresistibly well with fresh basil pesto and the subtle sweetness of sun-dried tomatoes. Serve this dip with a warm baguette for a crowd-pleasing, easy-to-make, 30-minute appetizer dip!

Provided by Becca Mills

Categories     Appetizer

Time 35m

Number Of Ingredients 11

1/4 cup basil pesto
8 ounces cream cheese (softened to room temperature, divided)
2/3 cup sun-dried tomatoes* (julienned)
1 cup parmesan cheese (freshly grated)
8 ounces sour cream
2 garlic cloves (minced)
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 Tablespoon fresh basil leaves (chiffonade or gently chopped, optional )
Baguette (sliced, for serving)

Steps:

  • Pre-heat oven to 350°F.
  • In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
  • In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
  • Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
  • Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.

Nutrition Facts : ServingSize 4 TBSP, Calories 256 kcal, Sugar 6 g, Sodium 409 mg, Fat 22 g, SaturatedFat 11 g, Carbohydrate 8 g, Fiber 1 g, Protein 8 g, Cholesterol 55 mg, UnsaturatedFat 6 g

SUN-DRIED TOMATO PESTO DIP



Sun-Dried Tomato Pesto Dip image

Make and share this Sun-Dried Tomato Pesto Dip recipe from Food.com.

Provided by beverlyjean58

Categories     Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

4 garlic cloves
1 1/2 cups fresh basil leaves (packed)
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temp (about 21 oz)
1/4 cup parmesan cheese
1 1/3 cups sun-dried tomatoes, oil packed, drained
1/3 cup tomato paste
3/4 cup butter, room temperature

Steps:

  • Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
  • Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
  • Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
  • Cover and Chill overnight.
  • (Can be made 3 days ahead. Keep refrigerated).
  • Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

Nutrition Facts : Calories 344, Fat 33.4, SaturatedFat 19.3, Cholesterol 89, Sodium 449.8, Carbohydrate 7.2, Fiber 1.4, Sugar 3.4, Protein 6.6

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