SUN-DRIED TOMATO AND PESTO CHEESE SPREAD
This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.
Provided by Carol A.
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 8h45m
Yield 52
Number Of Ingredients 11
Steps:
- Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
- Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
- Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
- Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
- Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
- Carefully invert dish onto a platter and remove plastic to serve.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 1.5 g, Cholesterol 20.5 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 80.8 mg, Sugar 0.3 g
BAKED SUN-DRIED TOMATO AND PESTO CREAM CHEESE DIP
Make this creamy Baked Sun-Dried Tomato and Pesto Dip when you need a show-stopping appetizer! A decadent base of cream cheese and sour cream pairs irresistibly well with fresh basil pesto and the subtle sweetness of sun-dried tomatoes. Serve this dip with a warm baguette for a crowd-pleasing, easy-to-make, 30-minute appetizer dip!
Provided by Becca Mills
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
- In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
- Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
- Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.
Nutrition Facts : ServingSize 4 TBSP, Calories 256 kcal, Sugar 6 g, Sodium 409 mg, Fat 22 g, SaturatedFat 11 g, Carbohydrate 8 g, Fiber 1 g, Protein 8 g, Cholesterol 55 mg, UnsaturatedFat 6 g
SUN DRIED TOMATO & PESTO DIP
An addictive and versatile dip that is perfect with pita chips, crackers and fresh veggies! Sometimes I even use it for a sandwich spread, oh yum!
Provided by Amy
Categories Appetizer
Time 5m
Number Of Ingredients 3
Steps:
- Beat cream cheese until light and fluffy.
- Add pesto and chopped sun dried tomatoes.
- Beat until combined.
- Serve at room temperature.
- Delicious served with crackers, pita chips and fresh veggies. It's even yummy as a sandwich spread!
LAYERED PESTO CHEESE SPREAD
Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.
Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUN DRIED TOMATO PESTO DIP
Skinny Sun Dried Tomato Pesto Dip is ultra creamy, filled with pesto and lightened up with light cream cheese and greek yogurt! The perfect party appetizer!
Provided by Megan
Number Of Ingredients 6
Steps:
- Heat an oven to 350 degrees. Grease a small oval baking dish and set aside.
- In a medium size mixing bowl combine the cream cheese, 1/2 cup of the mozzarella, yogurt, half of pesto and sun dried tomatoes.
- Pour dip into baking dish and spread out evenly. Top with remaining 1/2 cup mozzarella.
- Bake 20 minutes until completely melted on top and heated through. Remove from oven.
- Top with remaining pesto and serve immediately.
TOMATO AND PESTO LAYERED DIP
Feta and cream cheese are layered with pine nuts, sun-dried tomatoes, and pesto to create a dip that is not only tasty but also impressive to look at.
Provided by KitchenMagician
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Spray a 9-inch spring-form pan with cooking spray. Line with plastic wrap for easy removal. In a blender or food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, vodka and white pepper. Process until smooth. Layer the dip into pan as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into pan and refrigerate for at least one hour. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with Melba toast or toasted baguette slices.
Nutrition Facts :
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 PESTO RECIPE
Steps:
- In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky, then add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Enjoy!
Nutrition Facts : Calories 1335 kcal, Carbohydrate 65 g, Protein 27 g, Fat 116 g, SaturatedFat 19 g, Cholesterol 22 mg, Sodium 658 mg, Fiber 14 g, Sugar 42 g, ServingSize 1 serving
GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE
Provided by Martha
Time 15m
Number Of Ingredients 10
Steps:
- In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
- Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
- In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
- Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
- Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
- About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
- Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
- Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.
BAREFOOT CONTESSA SUN-DRIED TOMATO DIP
This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.
Categories Appetizers
Time 10m
Yield 2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187, Fat 19 g, Carbohydrate 2 g, Protein 2 g, SaturatedFat 7 g, Sugar 1 g, Fiber 0 g, Sodium 170 mg, Cholesterol 35 mg
SUN-DRIED TOMATO PESTO DIP
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
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
PESTO CREAM CHEESE SPREAD
This easy Pesto Cream Cheese Spread is an amazing make ahead appetizer for a crowd. Layers of basil pesto, sun dried tomatoes, and cream cheese are perfect for spreading on a piece of crusty Italian bread!
Provided by Kat Jeter & Melinda Caldwell
Categories Appetizer
Time 2h20m
Number Of Ingredients 5
Steps:
- Mix cream cheese and goat cheese together.
- Use a small bowl or pan as a mold for your cheese spread. Spary a small amount of cooking spray on the inside of the container and then line it with plastic wrap.
- Layer the ingredients into the dish beginning with the cheese (the layer should be about 1/2" thick).
- Next add a layer of basil pesto.
- Place a second layer of cheese on top of the pesto being careful not to press down too hard.
- Top with a layer of sun dried tomato spread.
- Finish with a final layer of cheese.
- Wrap the mold in plastic wrap and refrigerate for 1-2 hours or overnight.
- When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
- Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
- Top with pine nuts (optional)
- Serve with crackers or bread.
Nutrition Facts : ServingSize 2 tbsp, Calories 200 kcal, Carbohydrate 4 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 429 mg, Sugar 2 g
SUN-DRIED TOMATO PESTO
Steps:
- Gather the ingredients.
- Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
- Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
- Add the walnuts to a food processor and pulse a few times until coarsely chopped.
- Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
- Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
- Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 0 g, Fat 15 g, UnsaturatedFat 0 g
SUN-DRIED TOMATO AND PESTO TORTA
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
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 PESTO & SUN DRIED TOMATO CREAM CHEESE SPREAD
Pesto cream cheese spread with sun dried tomatoes levels up your cheese and cracker game. You can throw together this delicious dip in just a couple minutes of active prep time. It's layered appearance makes it look impressive, making it the perfect appetizer recipe for any party.
Provided by Meaghan @ 4 Sons R Us
Time 1h10m
Number Of Ingredients 5
Steps:
- Line a medium glass bowl with plastic wrap, one that holds roughly three cups, leaving excess wrap overlapping the bowls edges. Set aside
- Add the cream cheese and butter to a medium mixing bowl, and using a hand mixer cream them together until smooth.
- In a separate bowl, stir together the pesto and Parmesan cheese until evenly incorporated.
- Layer half of the cream cheese mixture into the bottom of the bowl, using a spoon or spatula to gently spread out evenly.
- Spread half the pesto evenly out over top, followed by the sun dried tomatoes. Repeat the layers.
- Cover with the excess plastic wrap to seal, and refrigerate for at least an hour but up to four hours.
- When ready to serve, carefully use the plastic wrap to remove the cheese mold from the bowl. Set it upside down (the larger end) onto a serving plate and carefully remove the plastic wrap. Discard the wrap.
- Serve with assorted crackers or pretzels of choice.
Nutrition Facts : Calories 231 kcal, Carbohydrate 5 g, Protein 4 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 333 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUN-DRIED TOMATO, PESTO CHEESE DIP
Check out my pesto recipe to make this or use your favorite. Its quick and easy finger food! Or mix it all together and add to warm Pasta to make a creamy sauce!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 1 serving platter for a crowd
Number Of Ingredients 3
Steps:
- In a food processor blend cream cheese and 10 tomatoes.
- Mix in rest of the tomatoes.
- Layer half of cheese mixture on to serving platter.
- spread half of the pesto repeat with rest of cheese and pesto.
- Serve with crackers, grilled chicken or fresh veggies.
Nutrition Facts : Calories 1678.9, Fat 164.5, SaturatedFat 100.5, Cholesterol 499, Sodium 1462.4, Carbohydrate 22.6, Fiber 2.6, Sugar 0.9, Protein 36.5
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- Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes with the oil from the jar, salt, and black pepper.
- Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don't over process the ingredients.
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