Basil And Sun Dried Tomato Dip Recipes

TOMATO BASIL DIP

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.

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Steps:

• Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
• Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
• Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

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.

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

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.