Best 11 Sun Dried Tomato And Parsley Dip Recipes

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 DIP

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.

SUN-DRIED TOMATO AND PARMESAN SPREAD

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

SUN-DRIED TOMATO DIP

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.

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

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.

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

Steps:

• In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
• Add cream cheese, sour cream, and salt and pepper.
• Puree until smooth.
• Serve with pita or tortilla chips, or fresh veggie dippers.

SUN-DRIED TOMATO DIP

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.

FETA AND SUNDRIED TOMATO DIP

Steps:

• Place feta cubes in small shallow dish. In small bowl, mix garlic, tomatoes, basil, parsley, salt and pepper. Stir in olive oil. Pour oil mixture over cheese. Marinate 2 hours in refrigerator, stirring occasionally.
• Transfer mixture to shallow serving bowl; serve with crackers.

SUN-DRIED-TOMATO DIP

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.

NAVY BEAN AND SUN-DRIED TOMATO DIP

Steps:

• Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add another spritz of lemon juice or a pinch of salt if needed.
• Store in an airtight container in the refrigerator for 5 to 7 days.
• (per serving)
• Calories: 195
• Total Fat: 8.2g (1.1g saturated, 5.5g monounsaturated)
• Carbohydrates: 24g
• Protein: 8g
• Fiber: 9g
• Sodium: 635mg

SUN-DRIED TOMATO AND PARSLEY DIP

Steps:

• In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
• Enjoy!