Time 10m Yield 16 Number Of Ingredients 9 Steps:
In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Time 10m Yield 2 cups Number Of Ingredients 8 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. If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.
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.
Time 10m Yield 2 cups. Number Of Ingredients 9 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.
Time 5m Yield 2 1/2 cups dip Number Of Ingredients 7 Steps:
Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro. Place in medium mixing bowl. Add 2 cups sour cream and the garlic. Transfer to a serving bowl and season with salt, to taste. Serve with a crudite platter and tortilla chips.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.
Time 1h15m Yield 14 Number Of Ingredients 6 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.
Time 50m Yield 3 cups Number Of Ingredients 5 Steps:
Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer. Cook, covered, for 22 minutes. Drain, and return the tomatoes to the pan. Add the garlic, oregano, thyme and oil. Cook over low heat, covered, for 20 minutes. Puree; then, store in the refrigerator, tightly covered, for up to a month. Serve at room temperature.
Time 2h20m Yield 2 Number Of Ingredients 11 Steps:
Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated. Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth. Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.
Time 10m Yield 2 cups Number Of Ingredients 8 Steps:
Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
More about “sun dried tomato dip recipes”
Time 10m Yield 16 servings, 2 Tbsp. each Number Of Ingredients 6 Steps:
Mix ingredients until blended.
