Indulge in a culinary journey with our collection of delectable sun-dried tomato and pesto cheese spread recipes, promising an explosion of flavors that will tantalize your taste buds. From the classic combination of sun-dried tomatoes and basil pesto to innovative twists with goat cheese, cream cheese, and a variety of herbs and spices, these spreads offer a versatile range of options to suit every palate. Prepare to elevate your crackers, sandwiches, crostini, and vegetable platters with these vibrant and flavorful creations. Get ready to embark on a delightful culinary adventure!
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BAKED SUN-DRIED TOMATO AND PESTO CREAM CHEESE DIP
Make this creamy Baked Sun-Dried Tomato and Pesto Dip when you need a show-stopping appetizer! A decadent base of cream cheese and sour cream pairs irresistibly well with fresh basil pesto and the subtle sweetness of sun-dried tomatoes. Serve this dip with a warm baguette for a crowd-pleasing, easy-to-make, 30-minute appetizer dip!
Provided by Becca Mills
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
- In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
- Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
- Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.
Nutrition Facts : ServingSize 4 TBSP, Calories 256 kcal, Sugar 6 g, Sodium 409 mg, Fat 22 g, SaturatedFat 11 g, Carbohydrate 8 g, Fiber 1 g, Protein 8 g, Cholesterol 55 mg, UnsaturatedFat 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.
LAYERED PESTO CHEESE SPREAD
Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.
Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE, PESTO AND SUN-DRIED TOMATO TORTA
I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.
Provided by TigerJo
Categories Spreads
Time 7h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
- Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
- In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
- Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
- Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
- Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
- Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
Tips:
- For the best flavor, use sun-dried tomatoes that are packed in oil and herbs.
- If you don't have any pesto on hand, you can make your own by blending together basil, olive oil, pine nuts, Parmesan cheese, and garlic.
- If you want a creamier cheese spread, you can add a little bit of cream cheese or sour cream.
- This cheese spread is also delicious served as a dip with crackers or vegetables.
- If you are making this cheese spread ahead of time, store it in the refrigerator for up to 3 days.
Conclusion:
Sun-dried tomato and pesto cheese spread is a delicious and easy-to-make appetizer or snack. It is perfect for parties or picnics, and it can also be served as a dip with crackers or vegetables. This cheese spread is sure to be a hit with your friends and family.
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