Chips And Veggies With Sun Dried Tomato Dip Food

CHIPS AND VEGGIES WITH SUN-DRIED TOMATO DIP

Steps:

• Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies.

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:

• 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 DIP

Steps:

• Add mayo, tomatoes and garlic to food processor& blend until smooth.
• Chop 1/2 of the extra tomatoes into small pieces.
• Fold into blended mixture together with basil.
• Top with remaining tomatoes.
• Chill for at least 30mins before serving.
• This is great served with vegetables, chicken, lamb or even chips.
• Adjust ingredients depending on your tastes, desired consistency, etc.

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

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.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

Steps:

• In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
• Add cream cheese, sour cream, and salt and pepper.
• Puree until smooth.
• Serve with pita or tortilla chips, or fresh veggie dippers.

SUN DRIED TOMATO & PESTO DIP

Steps:

• Beat cream cheese until light and fluffy.
• Add pesto and chopped sun dried tomatoes.
• Beat until combined.
• Serve at room temperature.
• Delicious served with crackers, pita chips and fresh veggies. It's even yummy as a sandwich spread!