Vegetarian Sun Dried Tomato Feta And Walnut Spread Food
VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD
This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g
SUN DRIED TOMATO AND CHEESE SPREAD
Make and share this Sun Dried Tomato and Cheese Spread recipe from Food.com.
Provided by PalatablePastime
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine in food processor, and chill several hours to let flavors blend.
Nutrition Facts : Calories 77.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 20.8, Sodium 83.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 1.5
SUN-DRIED TOMATO SPREAD
I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.
Provided by JeriBinNC
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream cheese until smooth.
- Add remaining ingredients; mix well.
- Serve with sliced French baguettes or crackers.
- Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.
Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5
SUN-DRIED TOMATO AND BASIL FETA SPREAD
Make and share this Sun-Dried Tomato and Basil Feta Spread recipe from Food.com.
Provided by Meaghan Nana-Sinkam
Categories Spreads
Time 15m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- In food processor blend: Garlic Add milk and cream cheese until smooth Add feta untl smooth Lastly add sundried tomatoes and basil Mix until loose Chill about an hour then serve Serve with pita, crackers or vegetables.
PESTO & SUN-DRIED TOMATO SPREAD
This comes from my aunt who makes a GREAT homemade pesto. A great appetizer that goes very well with wine. If you're like me and not a huge fan of goat cheese-you can substitute the goat cheese with more cream cheese/try feta. If you're looking for a great pesto recipe I recommend #81307. cooking time is chilling time. the longer it sits, the better the flavours.
Provided by um-um-good
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- cream together the cheeses, until well blended.
- add the pesto and tomatoes.
- put into a serving dish/shape into a rectangle.
- top with walnuts.
- chill and serve.
ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD
You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.
Provided by Semra22
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 7
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.
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SKILLET PASTA WITH SUN DRIED TOMATOES WALNUTS AND FETA
From budgetbytes.com
4.9/5 (17)Total Time 25 minsServings 4Calories 481 per serving
- Place the chopped walnuts in a large skillet and toast them over medium-low heat, stirring often, until they smell toasty (1-2 minutes). Remove them from the skillet to a medium bowl.
- Add the olive oil and minced garlic to the skillet and turn the heat up to medium. Sauté the garlic for about one minute, or just until it has softened and smells very fragrant. Add the frozen broccoli florets to the skillet with the garlic (no need to thaw) and sauté for about two minutes more, or just until the broccoli is thawed through. Remove the broccoli to the bowl with the walnuts.
- Slice the sun dried tomatoes into small pieces or strips. Add the pasta, vegetable broth, sun dried tomatoes, about 1 Tbsp of the juice from the lemon, and a pinch of red pepper flakes to the skillet, and stir to combine (the broth will not fully cover the pasta and that is okay). Place a lid on the skillet and turn the heat up to high. Allow the broth to come up to a boil, give the pasta a stir, replace the lid, turn the heat down to low, and let it simmer for 7-10 minutes or until the pasta is tender and most of the broth has been absorbed. Stir the pasta every few minutes as it simmers, replacing the lid quickly every time to maintain the simmer.
- While the pasta simmers, use a zester or small-holed cheese grater to remove the zest from the lemon. Once the pasta is tender and only a small amount of saucy liquid remains in the bottom of the skillet, return the broccoli and walnuts to the skillet and stir to combine. Top with crumbled feta and zest from the lemon and serve.
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