Sun Dried Tomato Green Onion Appetizer Food

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.

SUN-DRIED TOMATO CREAM CHEESE APPETIZER

Steps:

• Crust
• Preheat oven to 325°F (160°C).
• Combine flour and butter in food processor using on/off pulse until mixture is well blended. Add egg; blend just until dough begins to form a ball. Press dough onto bottom of 13 x 9-inch (33 x 23 cm) baking pan.
• Bake in preheated 325°F (160°C) oven until edges are golden, 10 to 12 minutes.
• Filling
• Process sun-dried tomatoes, reserved oil, garlic and oregano in food processor. Add eggs and cream cheese; blend until smooth. Transfer mixture into medium bowl; stir in sour cream and green onions. Pour filling over crust.
• Bake until golden brown, about 20 minutes. Cool to room temperature. Cut into small squares to serve.

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS

Steps:

• NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
• Drain off the oil from your tomatoes.
• Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
• Place onto a platter and garnish with strips of fresh basil leaves, if desired.
• Serve immediately.
• (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).

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.

SUN-DRIED TOMATO & GREEN ONION APPETIZER

Steps:

• Spread crackers with reduced-fat cream cheese.
• Top with tomatoes and onions.

SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS

Steps:

• Line large baking sheet with parchment paper.
• Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Form mixture into 8 patties.
• Transfer patties to prepared baking sheet.
• Cover with plastic wrap and refrigerate at least 1 hour.
• Prepapre barbecue (medium-high heat).
• Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat.
• Add sliced onions and saute until soft and starting to brown, about 10 minutes.
• Add balsamic vinegar.
• Sprinkle with salt and pepper.
• Simmer until onions are deep brown, stirring occasionally, about 10 minutes.
• Remove from heat.
• (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving.) Grill burgers until cooked through, about 5 minutes per side.
• Place 1 burger on bottom half of each bun.
• Top with onions and bun tops and serve.

SUN-DRIED TOMATO CREAM CHEESE APPETIZER

Steps:

• TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
• TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
• TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
• TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.