Best 2 Vegetarian Sun Dried Tomato Feta And Walnut Spread Recipes

Indulge in a delightful culinary journey with our tantalizing Vegetarian Sun-Dried Tomato, Feta and Walnut Spread, a symphony of vibrant flavors that will tantalize your taste buds. This versatile spread is a delightful addition to any gathering, whether it's a casual brunch, an intimate lunch, or an elegant dinner party. With its vibrant colors and irresistible aroma, it's sure to be a star attraction.

Savor the tangy zest of sun-dried tomatoes, the creamy richness of feta cheese, and the nutty crunch of walnuts, all harmoniously blended in a creamy base. Spread it on crusty bread, crackers, or crostini for a quick and satisfying snack or appetizer. It's also perfect as a dip for fresh vegetables, pita chips, or crispy tortilla chips.

For a more substantial meal, try it as a sandwich spread or wrap filling. The possibilities are endless! This recipe is not only delicious but also incredibly easy to make. With simple ingredients and minimal preparation time, you can have this delightful spread ready in no time.

In addition to the main recipe, this article also includes variations to suit different dietary preferences and tastes. For a vegan version, simply omit the feta cheese and use a plant-based cream cheese alternative. If you prefer a spicier spread, add a pinch of chili flakes or a dash of cayenne pepper.

So, gather your ingredients, put on your apron, and let's embark on a culinary adventure with this irresistible Vegetarian Sun-Dried Tomato, Feta and Walnut Spread.

Let's cook with our recipes!

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

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 & ROASTED PEPPER FRITTATA - VEGAN

Sun-Dried Tomato & Roasted Pepper Frittata - Vegan image

This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

Provided by Kozmic Blues

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, diced
1 large roasted pepper (red or yellow)
1/4 cup sun-dried tomato, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, chiffonade

Steps:

Preheat oven to 400°F.
In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
Add the garlic saute for 1 minute.
Add the lemon juice, mix and remove from heat.
Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
Place the tofu back into the skillet and press down firmly in place.
Cook in the oven at 400 for 20 minutes.
Transfer to the broiler to brown the top, about two minutes.
Let the frittata sit for 10 minute before serving.
Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3

Tips:

Use high-quality sun-dried tomatoes for the best flavor. Look for tomatoes that are plump and have a deep red color.
If you don't have any sun-dried tomatoes on hand, you can substitute oil-packed tomatoes. Just be sure to drain them well before using.
Use a food processor or blender to make the spread smooth and creamy.
Season the spread to taste with salt, pepper, and garlic powder.
Serve the spread on crackers, bread, or vegetables. You can also use it as a dip for chips or pretzels.

Conclusion:

This vegetarian sun-dried tomato, feta, and walnut spread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover sun-dried tomatoes. The spread is full of flavor and texture, and it's sure to be a hit with your friends and family.