Tomato Basil Dip Food

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese onto bottom of pie plate.
• Combine tomatoes and dressing; spoon over cream cheese.
• Top with remaining ingredients.

TOMATO BASIL DIP

Steps:

• Preheat the oven to 400°F.
• Place the tomatoes and garlic on a baking sheet covered with foil.
• Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.
• Place into the oven for 25 minutes.
• Place the sour cream in a food processor.
• Add the roasted tomatoes, garlic and basil.
• Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
• Mix well.
• Place in the refrigerator for 30 minutes then serve.

SUMMER FRESH TOMATO BASIL DIP

Steps:

• Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

TOMATO-BASIL PARTY DIP

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Add garlic; cook and stir until tender, 1-2 minutes. Add tomatoes, pasta sauce, basil, salt and pepper; heat through. Transfer to an ungreased 1-1/2 qt. shallow baking dish. Spoon cheese into center of sauce; dollop pesto over cheese. Bake, uncovered, until bubbly, 25-30 minutes., Meanwhile, brush baguette slices with oil. Arrange on ungreased baking sheets. Bake until toasted, 2-4 minutes on each side. Serve with dip.

PARMESAN LAVASH CHIPS WITH CREAMY TOMATO-BASIL DIP

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F.
• For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.
• For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

GARLICKY TOMATO-BASIL DIP

Steps:

• Mix cream cheese, garlic powder, and half of the basil until well blended.
• Put into bottom of 9-inch pie plate; top with tomatoes, mozzarella cheese, olives, and remaining basil.
• Cover.
• Refrigerate several hours or until chilled. Makes 16 servings.

ITALIAN FRESH TOMATO AND BASIL DIP

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate.
• Top with tomatoes and shallots; sprinkle with Parmesan.
• Microwave on HIGH 1 min. or until heated through. Top with basil.

ITALIAN TOMATO BASIL DIP

Steps:

• Bring the diced tomatoes and fresh tomatoes to a boil then remove from heat.
• Mix remaining ingredients into cooked tomatoes then chill.
• Slice bread lengthwise and then into serving size pieces about 1/2 inch thick.
• Place in foil, loosely open at the top with crust side up
• bake in oven at 300 degrees until out crust is crisp.
• Serve crispy bread with the dip!

BASIL AND SUN-DRIED TOMATO DIP

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.

TOMATO-BASIL BRUSCHETTA APPETIZER

Steps:

• In a small bowl, combine the tomatoes, onions, 2 tablespoons oil, basil, vinegar, oregano, salt and pepper; set aside., Lightly brush both sides of bread slices with remaining oil. Arrange on ungreased baking sheets. Broil 3-4 in. from the heat for 2-3 minutes on each side or until golden brown. , Rub garlic over bread slices. With a slotted spoon, top each slice with tomato mixture.