VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD
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
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
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.
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
ROASTED WALNUT AND SUN-DRIED TOMATO DIP
This is super-quick and super-easy! Roasting is a great way to enhance the natural flavour of nuts. Excellent with crudites or slices of toasted pitta bread. The quantities are very approximate. Vary to your taste.
Provided by coolaboola
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to about 170 degrees C Put sundried tomatoes into a small bowl and cover with boiled water and leave to sit at least 15 minutes.
- Place walnuts in a roasting tin or other oven proof dish and place in oven for about 15 minutes.
- Drain water from sundried tomatoes (they should be a bit squishy having soaked up some of the water).
- Remove walnuts from the oven and allow to cool.
- Place soaked sundried tomatoes, walnuts and cream cheese into a blender and blend until smooth.
- Serve.
Nutrition Facts : Calories 259.4, Fat 23.1, SaturatedFat 10, Cholesterol 45.8, Sodium 385.5, Carbohydrate 9.8, Fiber 2.4, Sugar 5.1, Protein 6.8
SUN-DRIED TOMATO AND WALNUT PESTO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.
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.
TANGY ROAST PEPPER & WALNUT DIP
A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 12m
Yield Serves 8, with other dishes
Number Of Ingredients 7
Steps:
- In a pan, heat the ground cumin and pimenton in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tbsp of water if it's too thick. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top.
Nutrition Facts : Calories 198 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 2 grams protein, Sodium 0.44 milligram of sodium
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