Silly Easy Sun Dried Tomato Olive 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.
SILLY EASY SUN-DRIED TOMATO & OLIVE DIP
I experimented with new dip recipe for my food blog at weekendcarnivore.com . I was so happy with the result that I wanted to share it here too. It is creamy but still reduced fat and silly easy!
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into a mini chopper or food processor.
- Combine on the pulse setting for about 30 seconds until everything is well combined but there is still a chunky texture to the tomatoes.
- Serve.
Nutrition Facts : Calories 175.5, Fat 13.2, SaturatedFat 7, Cholesterol 33.6, Sodium 333.3, Carbohydrate 8.7, Fiber 1.5, Sugar 0.2, Protein 7.2
OLIVE AND SUN-DRIED TOMATO VEGETABLES
Provided by Giada De Laurentiis
Time 16m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
- In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
- Transfer the vegetables to a serving bowl. Serve immediately.
SUN-DRIED TOMATO DIP
This is another delicious appetizer from the cookbook "Culinary Masterpieces from the Birmingham Museum of Art". I love this served with shrimp.
Provided by Dreamgoddess
Categories Cheese
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the cream cheese, tomatoes, garlic and 1 T oil in a blender.
- Process just until the ingredients are blended, but not creamy as there should still be some small pieces of sun-dried tomatoes in the dip.
- Serve with assorted vegetables, chips, crackers or seafood.
Nutrition Facts : Calories 431.3, Fat 41.5, SaturatedFat 22.3, Cholesterol 125, Sodium 413.1, Carbohydrate 9.8, Fiber 1.1, Sugar 3.7, Protein 7.8
SUN-DRIED TOMATO DIP
I love to serve this dip for tailgate parties or as an appetizer for any occasion. It's so quick and easy to pull together and just full of flavor! -Andrea Reynolds, Rocky River, Ohio
Provided by Taste of Home
Categories Appetizers
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.
Nutrition Facts : Calories 238 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 322mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SUN-DRIED TOMATO DIP
This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.
Provided by Robin C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
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.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g
OLIVE DIP
Garlic, olives, and tahini are the main flavors of this dip. I love this recipe, it has so much flavor. I found this on: http://www.geocities.com/umhajar/gripe10.html Posted for Ramadan Tag 2009
Provided by Leahs Kitchen
Categories Palestinian
Time 15m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
- Place in a flat serving dish and refrigerate for 1 hour.
- Then spread the tomato pieces on top,and drizzle with olive oil before serving.
- Enjoy!
Nutrition Facts : Calories 305.7, Fat 28.1, SaturatedFat 3.9, Sodium 1069.6, Carbohydrate 12.1, Fiber 5.3, Sugar 1.1, Protein 6.4
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