Sundriedtomatogarlicdip Recipes
BAREFOOT CONTESSA SUN-DRIED TOMATO DIP
This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.
Categories Appetizers
Time 10m
Yield 2 cups
Number Of Ingredients 8
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 & GARLIC DIP
This is so tasty I could eat it by the spoonful. The recipe comes from my Kraft What's Cooking Magazine. If at all possible use homemade sundried tomatoes (I used Mirj's recipe #14681 - awesome!), they add so much more flavour.
Provided by CrystalB
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended.
- Refrigerate until ready to serve.
- Serve with your favourite crackers.
- Warning: it's addictive!
Nutrition Facts : Calories 102.3, Fat 9.1, SaturatedFat 5.7, Cholesterol 28.1, Sodium 281.2, Carbohydrate 3.3, Fiber 0.5, Sugar 2.4, Protein 2.8
SUN-DRIED TOMATO DIP
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
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 50m
Yield 3 cups
Number Of Ingredients 5
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
I love to serve this dip for tailgate parties or as an appetizer for any occasion. It's so quick and easy to pull together and just full of flavor! -Andrea Reynolds, Rocky River, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.
Nutrition Facts : Calories 238 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 322mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SUN-DRIED TOMATO DIP
This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.
Provided by Robin C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g
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- Place the cream cheese, mayonnaise, sour cream, sun-dried tomatoes, salt, black pepper and hot sauce in the bowl of a food processor. Puree until smooth, about 20 seconds, stopping once to scrape down the sides of the bowl.
- Add the green onions and pulse twice to evenly distribute them. Serve with your favorite crackers, carrots or pretzels. The dip can be stored in an airtight container in the refrigerator for up to 4 days. Remove and let sit at room temperature for 30 minutes before serving.
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