Layered Sun Dried Tomato And Basil Pesto Dip Food

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SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP



Layered Sun-Dried Tomato and Basil Pesto Dip image

Make and share this Layered Sun-Dried Tomato and Basil Pesto Dip recipe from Food.com.

Provided by HannahSve

Categories     High In...

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

1 (8 ounce) container whipped cream cheese
5 ounces basil pesto
1 cup sun-dried tomato, drained, chopped
1/4 cup roasted pine nuts

Steps:

  • Spread whipped cream cheese in serving dish (best if done at room temp).
  • Top with pesto, then sun-dried tomatoes.
  • Sprinkle with pine nuts.
  • Serve with pita chips or crackers. Yum!

SUN-DRIED TOMATO PESTO DIP



Sun-Dried Tomato Pesto Dip image

Make and share this Sun-Dried Tomato Pesto Dip recipe from Food.com.

Provided by beverlyjean58

Categories     Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

4 garlic cloves
1 1/2 cups fresh basil leaves (packed)
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temp (about 21 oz)
1/4 cup parmesan cheese
1 1/3 cups sun-dried tomatoes, oil packed, drained
1/3 cup tomato paste
3/4 cup butter, room temperature

Steps:

  • Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
  • Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
  • Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
  • Cover and Chill overnight.
  • (Can be made 3 days ahead. Keep refrigerated).
  • Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

Nutrition Facts : Calories 344, Fat 33.4, SaturatedFat 19.3, Cholesterol 89, Sodium 449.8, Carbohydrate 7.2, Fiber 1.4, Sugar 3.4, Protein 6.6

DIP FOR THE STARS



Dip For The Stars image

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

1 cup unsalted butter
¾ pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
½ cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
¾ cup pesto sauce

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

BASIL AND SUN-DRIED TOMATO DIP



Basil and Sun-Dried Tomato Dip image

Shelf life in the refrigerator is 2 days, covered.

Provided by TerryWilson

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

¾ cup sour cream
¾ cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste

Steps:

  • Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 1.5 g, Cholesterol 9.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3 g, Sodium 93.7 mg, Sugar 0.5 g

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