Sun Dried Tomato Pesto Cheese Dip Recipes

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.

BAKED SUN-DRIED TOMATO AND PESTO CREAM CHEESE DIP

Steps:

• Pre-heat oven to 350°F.
• In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
• In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
• Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
• Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.

LAYERED PESTO CHEESE SPREAD

Steps:

• Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

SUN-DRIED TOMATO, PESTO CHEESE DIP

Steps:

• In a food processor blend cream cheese and 10 tomatoes.
• Mix in rest of the tomatoes.
• Layer half of cheese mixture on to serving platter.
• spread half of the pesto repeat with rest of cheese and pesto.
• Serve with crackers, grilled chicken or fresh veggies.

SUN-DRIED TOMATO PESTO DIP

Steps:

• Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
• Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
• Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
• Cover and Chill overnight.
• (Can be made 3 days ahead. Keep refrigerated).
• Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

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.

SUN-DRIED TOMATO DIP

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.

DIP FOR THE STARS

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.