Best Sundried Tomato And Roasted Red Pepper Dip Recipes

Sun-dried Tomato Dip image

Provided by Ina Garten

Time 10m

Yield 2 cups

Number Of Ingredients 8

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.

Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Categories appetizer

Yield 4 bento servings

Number Of Ingredients 8

1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)

Steps:

Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

Roasted Red Pepper & Sun-Dried Tomato Hot Cheese Dip - Yum! image

Provided by Viclynn

Categories Cheese

Time 35m

Yield 1/4 cup, 28 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1/4 cup onion, finely chopped
4 garlic cloves, minced
1 (7 ounce) jar sun-dried tomatoes packed in oil, finely chopped
2/3 cup roasted red pepper, finely chopped
4 cups Italian cheese blend, shredded
1 cup parmesan cheese, shredded and divided

Steps:

Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
Serve hot with crackers or vegetables.

Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip image

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and minced (wear rubber gloves)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment

Steps:

In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.