Aioli Dip With Sun Dried Tomato Food
AIOLI DIP WITH SUN-DRIED TOMATO
A great veggie dip but this one is for true garlic fans! This is also a nice sandwich spread for that left over roast beef.
Provided by vverkin925
Categories Spreads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the garlic with salt and crush.
- Add sun-dried tomatoes to the garlic and mince into coarse paste.
- Puree the cottage cheese in food processor.
- Add yogurt, mayo and garlic/tomato paste and blend well.
- Season with salt to taste.
Nutrition Facts : Calories 17.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 1, Sodium 76.4, Carbohydrate 1.6, Fiber 0.1, Sugar 1.1, Protein 2.7
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 AïOLI DIP WITH CRUDITES
Categories Condiment/Spread Cheese Garlic Tomato Appetizer Super Bowl Yogurt Winter Bon Appétit
Yield Serves 20
Number Of Ingredients 7
Steps:
- Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)
- Serve aioli with vegetables.
GARLIC AND SUN-DRIED TOMATO AIOLI
Try a new dip today that you're sure to enjoy, Garlic and Sun-Dried Tomato Aioli. Five minutes are all you need to make Garlic and Sun-Dried Tomato Aioli.
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.4969 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUN-DRIED-TOMATO AIOLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 2 1/4 cups
Number Of Ingredients 6
Steps:
- Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.
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.
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