Sun Dried Tomato Tofu 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
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
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-TOFU DIP
Make and share this Sun-Dried Tomato-Tofu Dip recipe from Food.com.
Provided by Mysterygirl
Categories Soy/Tofu
Time 10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Purée tofu in blender until smooth.
- Add remaining ingredients and mix well.
- Keeps 3 to 4 days in an airtight container in refrigerator.
Nutrition Facts : Calories 60.4, Fat 1.5, SaturatedFat 0.2, Sodium 495.3, Carbohydrate 9.7, Fiber 2, Sugar 5.9, Protein 4
SUN-DRIED TOMATO DIP
If you love semi dried tomatoes, you should enjoy this! Originally came from a magazine, but I tweeked it to my own tastes. Please use "real" mayonnaise, the other types make it too sweet. This dip can be served with just about anything & is also great as a sandwich spread. Cook time refers to refrigeration.
Provided by MrsSPheonix
Categories Vegetable
Time 40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add mayo, tomatoes and garlic to food processor& blend until smooth.
- Chop 1/2 of the extra tomatoes into small pieces.
- Fold into blended mixture together with basil.
- Top with remaining tomatoes.
- Chill for at least 30mins before serving.
- This is great served with vegetables, chicken, lamb or even chips.
- Adjust ingredients depending on your tastes, desired consistency, etc.
Nutrition Facts : Calories 1025.5, Fat 79.7, SaturatedFat 11.7, Cholesterol 61.1, Sodium 2519.8, Carbohydrate 79.7, Fiber 5, Sugar 30.3, Protein 8
SUN-DRIED-TOMATO DIP
Provided by Trish Hall
Categories dips and spreads, appetizer
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.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 95 milligrams, Sugar 14 grams
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 got this recipe out of "The Barefoot Contessa Cookbook" and have been making it for years. It is easy to double and has always been a big hit at parties.
Provided by DebbiF
Categories Vegetable
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.
Nutrition Facts : Calories 784.2, Fat 73.2, SaturatedFat 35.6, Cholesterol 165.3, Sodium 1734, Carbohydrate 24.4, Fiber 1.4, Sugar 4.5, Protein 12
BAREFOOT CONTESSA'S SUN-DRIED TOMATO DIP (LIGHT VERSION)
Adapted from The Barefoot Contessa Cookbook, 1999. This wonderful dip is just as good as the original, using lower fat versions of cream cheese, sour cream, and mayonnaise. I bet you can't tell the difference!
Provided by Juenessa
Categories < 15 Mins
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.
Nutrition Facts : Calories 609.7, Fat 54.4, SaturatedFat 23.9, Cholesterol 127.3, Sodium 1892.2, Carbohydrate 17.4, Fiber 1.5, Sugar 3, Protein 14.7
SUN-DRIED TOMATO CRUSTED TOFU
I like using tofu on occasion but let's face it, it is blah tasting. You really have to do something to it to make it appetizing. With the Italian flavours enhancing this dish it works perfectly. I put mine on some pasta and it was delicious. Chicken or turkey would also work in this dish.
Provided by Chef Joey Z.
Categories Soy/Tofu
Time 41m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
- Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
- Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
- Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
- Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
- Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
- Remove the tofu from oven, plate, and serve with sauce on top.
- Sprinkle with a little grated cheese if desired.
- Bon Appetit!
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