Best Tomato Pesto Mozzarella Cheese Dip Recipes
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
TOMATO, MOZZARELLA AND PESTO SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5m
Yield 4 sandwiches
Number Of Ingredients 4
Steps:
- Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!
TOMATO PESTO-MOZZARELLA CHEESE DIP
Combine all the best Italian-style flavors in one delicious dip with this Tomato Pesto-Mozzarella Cheese Dip recipe! Perfect for spreading on fresh ciabatta or serving alongside your favorite veggies, this Tomato Pesto-Mozzarella Cheese Dip is sure to become a family favorite.
Provided by My Food and Family
Categories Dips & Spreads
Time 15m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix cheese with mayo and chopped basil until blended.
- Spread onto plate.
- Top with pesto.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
PESTO, MOZZARELLA AND TOMATO PANINI
Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill 5 minutes.
- Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
- When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g
MOZZARELLA, PESTO AND TOMATO PIE
I was looking for a recipe for tomato pie or tart. I developed my own recipe based on ideas drawn from several sources. The number of tomatoes and amount of mozzarella are just approximations since I mostly made this recipe up. Let this not deter you from trying this one. I tried this one today and the results were so yummm...
Provided by daisy M
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prebake a 9" pie crust according to the package directions until barely golden brown.
- Preheat oven to 400 degree farenheit.
- Remove from oven and add the shredded cheeses.
- Let cool.
- Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
- Core tomatoes and slice into 1/2 inch thick rings.
- Salt the slices liberally and place them on paper towels for 30 minutes.
- Press slices to extract all the liquid and wipe off as much salt as possible.
- Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
- All the slices you may have might not be needed.
- Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
- Arrange sliced tomatoes on top and season with salt and pepper.
- Bake for 15 min until cheese melts and pie is golden brown.
Nutrition Facts : Calories 437.6, Fat 30.2, SaturatedFat 11.4, Cholesterol 44.8, Sodium 592.8, Carbohydrate 25.5, Fiber 3.3, Sugar 2, Protein 16.9
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