Feta Sun Dried Tomato Dip Recipes

FETA AND SUNDRIED TOMATO DIP

Feta and Sundried Tomato Dip image

This marinated cheese made with fresh herbs has a taste of Greece. Enjoy with crackers or as a quick pasta topper.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 2h10m

Yield 8

Number Of Ingredients 9

Ingredients

8 oz feta cheese, cut into 1/2-inch cubes
2 cloves garlic, finely chopped
1/4 cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Food Should Taste Good™ tomato & basil brown rice crackers, as desired

Steps:

Place feta cubes in small shallow dish. In small bowl, mix garlic, tomatoes, basil, parsley, salt and pepper. Stir in olive oil. Pour oil mixture over cheese. Marinate 2 hours in refrigerator, stirring occasionally.
Transfer mixture to shallow serving bowl; serve with crackers.

Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g

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.

VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD

Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread image

This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.

Provided by Diana Moutsopoulos

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

5 sun-dried tomatoes packed in oil, drained and chopped
½ (6 ounce) container feta cheese
⅔ cup toasted walnuts
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
6 tablespoons milk, or as needed

Steps:

Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g

DIP FOR THE STARS

Dip For The Stars image

A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!

Provided by DANA COLE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 1h20m

Yield 30

Number Of Ingredients 10

Ingredients

1 cup unsalted butter
¾ pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
½ cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
¾ cup pesto sauce

Steps:

In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 g

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