Sun Dried Tomato And Garlic Dip Food

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN

Steps:

• Preheat the oven to 375 degrees F. Grease 2 muffin tins.
• In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

SUN-DRIED TOMATO AND GARLIC DIP

Steps:

• Mix ingredients until blended.

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES

Steps:

• Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
• Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
• Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
• Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

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.

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.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees.
• Remove white papery skin from garlic head. Do not peel or separate the cloves.
• Wrap head in foil.
• Bake for 45 minutes; cool for 10 minutes.
• Separate cloves. Squeeze to extract garlic pulp. Discard skins.
• Bring 1 cup water to a boil in a saucepan.
• Add tomatoes.
• Cover and removed from heat.
• Let stand 10 minutes.
• Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
• Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

SUN-DRIED TOMATO AND PARMESAN SPREAD

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

Steps:

• Stir together all of the ingredients.
• Spoon into a 9- inch pie plate.
• Bake for 25 minutes at 350 degrees.
• Serve hot with your favorite crackers.

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

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.

GARLIC-SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

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 DIP

Steps:

• Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.

GARLIC AND SUN-DRIED TOMATO AIOLI

Steps:

• Mix ingredients until blended.

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, CORIANDER, AND ROASTED RED PEPPER DIP

Steps:

• In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

SUN-DRIED TOMATO AïOLI DIP WITH CRUDITES

Steps:

• Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)
• Serve aioli with vegetables.