Cream Cheese Spread With Pecans And Sun Dried Tomatoes Food

SUN-DRIED TOMATO & BASIL CREAM CHEESE SPREAD RECIPE

Steps:

• In a medium bowl, using a rubber spatula or wooden spoon, press and stir the cream cheese until smooth. Stir in sun-dried tomatoes, basil and salt. Serve with toasted baguette slices or crackers.

CREAM CHEESE SPREAD WITH PECANS AND SUN-DRIED TOMATOES

Steps:

• Beat the cream cheese in a mixer bowl until smooth.
• Add the sun-dried tomatoes, green onions, pecans and seasonings; mix well.
• Cover and refrigerate overnight or for at least 4 hours.
• Bring to room temperature and serve with sliced and toasted French baguettes or crackers, or, spread over your morning bagel.

SUN DRIED TOMATO CHEESE TORT RECIPE

Steps:

• Mix all layers in pans first and then started to layer in springform Line 8" Spring Form pan with heavy duty plastic wrap Stir together cheddar cheese, pecans and mayo and spread 1/2 of mixture evenly in prepared pan. Stir together shredded carrots, dry ranch dressing, 1 pkg. cream cheese, salt and pepper and spread over cheddar cheese layer. Spread remaining 1/2 cheddar cheese mixture over carrot, dressing layer Stir together remaining pkg. of cream cheese and pepper and onion relish Spread this evenly over the cheddar cheese layer. Cover with plastic wrap (press this onto top of top layer) and refrigerate overnight or can freeze for 1 month ( I have not frozen this) When ready to turn out onto decorative plate, take out of refrig. and remove plastic wrap from top and release round form. Place plate on top of cheese torte and invert onto plate, remove plastic wrap Squeeze oil from sundried tomatoes by placing between paper towels Place tomatoes on chopping board and chop into 1/4 " pieces and cover top of torte (I used at least half the 8 oz. Jar) Garnish top of torte w/ sundried tomatoes Use a substantial cracker for this torte. (I used Original Cristini's from Fresh Mkt) and Woven Wheats (triscuits) Keep crackers plain because of all flavors in torte ENJOY

SUN-DRIED TOMATO CREAM CHEESE APPETIZER

Steps:

• TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
• TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
• TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
• TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.

SUN-DRIED TOMATO SPREAD

Steps:

• In a medium bowl, beat the cream cheese until smooth.
• Add remaining ingredients; mix well.
• Serve with sliced French baguettes or crackers.
• Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.

BLUE CHEESE-TOMATO SPREAD

Steps:

• Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes; let stand 30 min. or until tomatoes are soft and plumped. Drain tomatoes; chop into small pieces. Set aside.
• Beat cream cheese and blue cheese in small bowl with electric mixer on medium speed until well blended. Stir in tomatoes, mayo, pecans and basil; cover.
• Refrigerate several hours or until chilled. Serve as a spread for assorted crackers.

TUSCAN CREAM CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
• Add green onions, tomatoes, parsley and chives; gently mix together.
• Refrigerate for several hours or overnight to blend flavors; serve.

LAYERED PESTO & SUN DRIED TOMATO CREAM CHEESE SPREAD

Steps:

• Line a medium glass bowl with plastic wrap, one that holds roughly three cups, leaving excess wrap overlapping the bowls edges. Set aside
• Add the cream cheese and butter to a medium mixing bowl, and using a hand mixer cream them together until smooth.
• In a separate bowl, stir together the pesto and Parmesan cheese until evenly incorporated.
• Layer half of the cream cheese mixture into the bottom of the bowl, using a spoon or spatula to gently spread out evenly.
• Spread half the pesto evenly out over top, followed by the sun dried tomatoes. Repeat the layers.
• Cover with the excess plastic wrap to seal, and refrigerate for at least an hour but up to four hours.
• When ready to serve, carefully use the plastic wrap to remove the cheese mold from the bowl. Set it upside down (the larger end) onto a serving plate and carefully remove the plastic wrap. Discard the wrap.
• Serve with assorted crackers or pretzels of choice.

5-MINUTE SUN-DRIED TOMATO CREAM CHEESE SPREAD

Steps:

• Place cream cheese on plate.
• Top with pesto.

SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD

Steps:

• Mix all three ingredients by hand and serve as a topping to toasted bagels.

SUN-DRIED TOMATO CREAM CHEESE

Steps:

• Combine all ingredients and stir together.

SUN-DRIED TOMATO AND PESTO CHEESE SPREAD

Steps:

• Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
• Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
• Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
• Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
• Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
• Carefully invert dish onto a platter and remove plastic to serve.

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
• Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

SUN DRIED TOMATO CREAM CHEESE SPREAD

Steps:

• 1. Place the sun dried tomatoes in the food processor and blend till chopped fine. 2. Add the cream cheese and puree. 3. Spread on sandwich (I like to add a few leaves of fresh basil) and serve.