Sun Dried Tomato Cheese Spread Food

5-MINUTE SUN-DRIED TOMATO CREAM CHEESE SPREAD

Steps:

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

TOMATO-BASIL CREAM CHEESE SPREAD

Steps:

• Put the cream cheese, sun-dried tomatoes and basil in a food processor. Process until smooth and the ingredients are evenly incorporated. Season to taste and pulse 3 times to mix evenly. Serve with toasted bagels. Can be made 1 day ahead.

SUNDRIED TOMATO AND BASIL CREAM CHEESE SPREAD

Steps:

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

GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)

Steps:

• Line an 8 x 4 loaf pan with plastic wrap.
• Process the first five ingredients in a food processor until smooth.
• Spread one-third of the cheese mixture in the lined pan.
• Top with the pesto.
• Spread one-third of the cheese mixture over pesto.
• Spread the chopped, drained sun dried tomatoes next.
• Top with the remaining cheese mixture.
• Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
• Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
• Serve with french bread slices (or crackers).

FETA CHEESE AND SUN-DRIED TOMATO SPREAD

Steps:

• Mix all ingredients until well blended.
• Refrigerate several hours or until chilled.
• Serve as a spread with assorted crackers or cut-up fresh vegetables.

PITA CHIPS WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Steps:

• Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita.
• Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
• Combine the goat and cream cheese together in a bowl.
• Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
• Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
• Pour the tomato mixture over the cheese.
• Arrange the pita chips along side the cheese mixture and serve immediately.

SUN-DRIED TOMATO SPREAD

Steps:

• Pour boiling water over tomatoes in small bowl; let stand 10 min.
• Add tomatoes with liquid to food processor. Process 30 sec. or until tomatoes are finely chopped. Add Neufchatel and garlic; process 30 sec. or until blended. Spoon into medium bowl. Add olives, Parmesan and basil; mix well.
• Refrigerate 1 hour.

SMOKEY CHEDDAR AND SUN DRIED TOMATO SPREAD

Steps:

• Stir all ingredients together in large bowl.
• Serve cold, with crackers or spread on a slice of bread and broil, open-faced until cheese bubbles.

SUN-DRIED TOMATO, ARTICHOKE, AND GOAT CHEESE SPREAD

Steps:

• Mix everything together in food processor.
• Use as desired.

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.

SUN-DRIED TOMATO CREAM CHEESE

Steps:

• Combine all ingredients and stir together.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD

Steps:

• Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
• Combine artichokes and pesto; spoon over second cream cheese layer.
• Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.