Hot Italian Tomato And Cream Cheese Dip Food

HOT ITALIAN TOMATO AND CREAM CHEESE DIP

Steps:

• Heat stewed tomatoes till a bit bubbly and add the cream cheese.
• Stir until well blended.
• Remove from heat and serve in a nice serving bowl with tortilla chips or chunks of Italian bread.
• I sometimes will cut out the center of a round bread, line the inside with foil and pour in the dip.
• Cut up the center portion of the bread and use it to dip into the dip.
• Caution: if you do the bread bowl idea -- make sure you line it well so the liquid doesn't have a chance to soak into the outside rim of the bowl -- I have done that by accident and it is not a pretty sight!

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese onto bottom of pie plate.
• Combine tomatoes and dressing; spoon over cream cheese.
• Top with remaining ingredients.

HOT ITALIAN GRINDER DIP (RANCH STYLE)

Steps:

• Heat oven to 375 degrees F. Coat an 8-inch round glass baking dish with cooking spray. Set aside.
• In a large bowl, combine the softened cream cheese, sour cream and mayonnaise. Mix well until there are no lumps.
• Add the ranch dip mix, hot sauce, shredded cheese, ham, salami and capicolla. Mix well.
• Transfer to prepared baking dish and spread evenly.
• Bake for 20-22 minutes or until hot and bubbly.
• Remove from oven and top with shredded lettuce, tomato, onion and pepper rings.
• Serve hot with crackers for dipping.
• HINT: for some extra added flavor I've also served this hot dip drizzled with my favorite bottled Italian Salad dressing.

CREAM CHEESE AND PESTO DIP

Steps:

• 1. Spray a medium size piece of aluminum foil with non stick spray. Place blocks of cream cheese next to each other in center of foil
• 2. Spread pesto sauce over top of cream cheese. Slice the cherry tomatoes and position on top of pesto. Sprinkle with garlic powder, salt and pepper to taste. Lightly sprinkle top with shredded italian cheese.
• 3. loosly wrap foil around the cream cheese mixture, leaving space at the top (kind of tented) and place on cookie sheet.
• 4. Bake at 350 just until soft and warm and flavors melded (about 30 minutes) Serve with Triscuits (I use the herb type)

TOMATO-BASIL ITALIAN CHEESE DIP

Steps:

• Heat dressing in large skillet on medium heat. Add tomatoes, onions, garlic and crushed pepper; cook and stir 8 to 10 min. or until heated through.
• Top with cheese; cover. Cook 5 min. or until cheese is melted.
• Sprinkle with basil. Serve with tortillas.

HOT TOMATO!

Steps:

• Preheat oven to 400*F. Lightly oil a baking sheet, and set aside.
• Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixing bowl. Scoop out the pulp from the remaining 3 tomatoes, and save for another use. Invert the tomato shells onto paper towels to drain.
• Add the corn, jalapeno pepper, scallions, bell pepper, basil, cilantro, cheese, salt, and black pepper to the tomato pulp. Toss lightly until well mixed, and loosely fill the tomato shells with the mixture.
• Sprinkle each tomato with 1/2 teaspoons of cornmeal, and dot with 1/2 teaspoons of butter. Arrange the tomatoes on the prepared baking sheet.
• Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy!