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.
DIP FOR THE STARS
A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!
Provided by DANA COLE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h20m
Yield 30
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 g
FETA AND SUNDRIED TOMATO DIP
This marinated cheese made with fresh herbs has a taste of Greece. Enjoy with crackers or as a quick pasta topper.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place feta cubes in small shallow dish. In small bowl, mix garlic, tomatoes, basil, parsley, salt and pepper. Stir in olive oil. Pour oil mixture over cheese. Marinate 2 hours in refrigerator, stirring occasionally.
- Transfer mixture to shallow serving bowl; serve with crackers.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
SPICY SUN-DRIED TOMATO AND FETA SAUCE
A wonderful, fast sauce. This pasta dish is definitely good enough for company. Cooking time includes the time it takes to boil the pasta.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until al dente.
- Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
- Add garlic and cook 30 seconds.
- Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
- Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
- Mix in basil and both cheeses and stir until cheeses melt.
- Season to taste.
- Remove sauce from heat.
- Drain pasta.
- Add to skillet; toss to coat with sauce.
- Serve immediately.
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- Combine all ingredients, except for the feta, in a small food processor. Pulse for a few seconds until the sun-dried tomatoes are either crumbled or form a paste (it really depends on how dry or oily your sun-dried tomatoes were). You might have to stop and scrape down the sides several times.
- Add the feta cheese and process for a few seconds until everything comes together, or continue to process until smoother - your choice! Serve with sliced veggies, crackers, or with pita chips (see notes for recipe).
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