Best 11 Sun Dried Tomato Nut Spread Recipes
Are you looking for a flavorful and versatile spread to add to your culinary repertoire? Sun dried tomato nut spread is a delicious and easy-to-make option that can be used as a dip for veggies, a spread for sandwiches and wraps, or even as a marinade for chicken or fish. Made with a blend of sun dried tomatoes, nuts, and herbs, this spread is packed with flavor and nutrients. In this article, we'll provide you with a collection of the best sun dried tomato nut spread recipes, each offering a unique twist on this classic dish. Get ready to explore a world of culinary delights with our selection of sun dried tomato nut spread recipes!
Check out the recipes below so you can choose the best recipe for yourself!
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 PARMESAN SPREAD
Garlic lovers will literally eat this up! Fresh basil gives it a lovely aroma; crushed red peppers offer a hint of heat; and sun-dried tomatoes make the creamy sandwich spread bright. It's terrific on crackers, too. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a food processor; cover and process until blended. Chill until serving.
Nutrition Facts : Calories 99 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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 SPREAD
Rather using a regular mayonnaise on your sandwich, try this delicious spread. The sun-dried tomatoes add so much yummy flavor.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 3 tablespoons.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all the ingredients; spread over bread for sandwiches.
Nutrition Facts : Calories 116 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
LAYERED SUN-DRIED TOMATO AND BASIL SPREAD
From Cooking Light. The photo of this is absolutely gorgeous! Perfect for a Christmastime appetizer - stripes of red, white and green.
Provided by dicentra
Categories Spreads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
- Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
- Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
- Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
- Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
- Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.
Nutrition Facts : Calories 219.9, Fat 21.7, SaturatedFat 11.8, Cholesterol 53.7, Sodium 331, Carbohydrate 4.1, Fiber 0.8, Sugar 0.7, Protein 3.8
SUN-DRIED TOMATO-NUT SPREAD
Sun-dried tomatoes, toasted walnuts and parsley are blended into cream cheese, Parmesan and provolone for an easy and delicious appetizer spread.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield Makes 14 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 7
Steps:
- Beat all ingredients except crackers in large bowl with electric mixer on medium speed until well blended. Cover.
- Refrigerate at least 1 hour.
- Serve as a spread with the crackers.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
SPICY SUN-DRIED TOMATO AND CLAM SPREAD
A slightly spicy and creamy spread of sun-dried tomatoes and clams. This spread tastes great served with good pita bread!
Provided by CHAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 2.4 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 137 mg, Sugar 0.6 g
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
SUN-DRIED TOMATO CHEESE SPREAD
Made this for Christmas-so good, I made it for gifts. So easy and tastes like an expensive purchased cheese spread. From Women's Day. It originally called for sundried tomato pesto, which I couldn't find, so used the tapenade instead. I like Laurel Chenel herb goat cheese for this.
Provided by DJM
Categories Spreads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine the cream cheese, herb goat cheese and tapenade. Refrigerate until firm.
- Sprinkle a layer of pine nuts on a small serving plate. On a piece of waxed paper, shape the cheese mixture into a thick disc, about 3 inches wide. Invert onto the pine nuts. Sprinkle and press the remaining pine nuts onto the top and sides. Serve with crackers.
Nutrition Facts : Calories 74.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 10.8, Sodium 56.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 2.2
Tips:
- To make the most of the sun-dried tomatoes' flavor, use high-quality, oil-packed sun-dried tomatoes.
- Pine nuts add a wonderful nutty flavor to the spread, but you can substitute other nuts such as walnuts, almonds, or pistachios.
- Add a pinch of red pepper flakes for a bit of heat or a sprinkle of dried oregano or basil for an extra layer of flavor.
- If you don't have a food processor, you can finely chop the sun-dried tomatoes and nuts by hand.
- The spread can be made ahead of time and stored in the refrigerator for up to a week.
- Serve the spread with crackers, crostini, or vegetables for a quick and easy snack or appetizer.
Conclusion:
This sun-dried tomato nut spread is a versatile and flavorful condiment that can be used in a variety of ways. It's perfect for adding a pop of flavor to sandwiches, wraps, and salads. It can also be used as a dip for vegetables or crackers. The spread is also a great way to use up leftover sun-dried tomatoes. With its vibrant color and delicious taste, this spread is sure to be a hit at your next party or gathering.
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