PHILADELPHIA TUSCAN DIP
Take a trip to Tuscany with this PHILADELPHIA Tuscan Tip, full of sun-dried tomatoes, black olives, red onions and other delicious flavors. Pair this Tuscan dip with your favorite crackers or piece of fresh bread for a delicious spread.
Provided by My Food and Family
Categories Dips & Spreads
Time 1h20m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes. Let stand 5 to 10 min. or until tomatoes are softened; drain. Pat tomatoes dry with paper towel.
- Mix cream cheese and sour cream in medium bowl until blended.
- Add tomatoes, olives and onions; mix well.
- Refrigerate 1 hour.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
TUSCAN BEAN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
- Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
- Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.
TUSCAN SAUSAGE & BEAN DIP
This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I'm-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party-I'll bet you no one else will bring anything like it! -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.
Nutrition Facts : Calories 200 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
TUSCAN DIP
Make and share this Tuscan Dip recipe from Food.com.
Provided by 4-H Mom
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and sour cream in a medium bowl until well blended.
- Add remaining ingredients, mix well.
- Cover and refrigerate for at least 1 hour for the flavors to blend before serving.
Nutrition Facts : Calories 83.9, Fat 7.7, SaturatedFat 4.5, Cholesterol 21.7, Sodium 153.1, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 1.9
ITALIAN SEVEN-LAYER DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
- For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
- In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
- While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
- When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
- Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
- Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.
WHITE BEAN DIP WITH PITA CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
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