Best Tangy Tomato Dip Recipes

Barefoot Contessa Sun-Dried Tomato Dip image

Time 10m

Yield 2 cups

Number Of Ingredients 8

¼ cup sun-dried tomatoes in oil, drained and chopped
8 ounces cream cheese, at room temperature*
½ cup sour cream
½ cup mayonnaise, best quality such as Hellmann's
10 dashes Tabasco sauce
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired

Steps:

Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
*It is important that the cream cheese be room temperature so there are no lumps.

Nutrition Facts : Calories 187, Fat 19 g, Carbohydrate 2 g, Protein 2 g, SaturatedFat 7 g, Sugar 1 g, Fiber 0 g, Sodium 170 mg, Cholesterol 35 mg

Sunny's Spicy Tomato Dip image

Provided by Sunny Anderson

Categories appetizer

Time 2h25m

Yield 1 1/4 cups

Number Of Ingredients 10

2 tablespoons olive oil
2 pints cherry tomatoes
2 tablespoons capers
1/4 cup chopped onions
1/2 teaspoon red chile flakes
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
1 teaspoon tomato paste
2 to 3 fresh basil leaves
1 clove garlic, sliced in half lengthwise

Steps:

Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.