Chunky Italian Tomato Dip Recipes

ITALIAN FRESH TOMATO AND BASIL DIP

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate.
• Top with tomatoes and shallots; sprinkle with Parmesan.
• Microwave on HIGH 1 min. or until heated through. Top with basil.

SUNNY'S SPICY TOMATO DIP

Steps:

• Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
• Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.

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.

ROASTED TOMATO DIP

Steps:

• Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.

HOT ITALIAN TOMATO AND CREAM CHEESE DIP

Steps:

• Heat stewed tomatoes till a bit bubbly and add the cream cheese.
• Stir until well blended.
• Remove from heat and serve in a nice serving bowl with tortilla chips or chunks of Italian bread.
• I sometimes will cut out the center of a round bread, line the inside with foil and pour in the dip.
• Cut up the center portion of the bread and use it to dip into the dip.
• Caution: if you do the bread bowl idea -- make sure you line it well so the liquid doesn't have a chance to soak into the outside rim of the bowl -- I have done that by accident and it is not a pretty sight!

SUMMER FRESH TOMATO BASIL DIP

Steps:

• Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

LAYERED ITALIAN DIP

Steps:

• Heat oven to 350°F.
• Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Bake 15 min. or until heated through.