How To make Sun Dried Tomato Dip
1/2 lb Sun-Dried Tomatoes, Dry
(Not In Oil) 2 c Water
10 md Cloves Garlic, Peeled
1 1/2 ts Oregano, Dried
1 1/2 ts Thyme, Dried
1 1/4 c Olive Oil
1/4 c Vegetable Oil
MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed. Transfer to a 1-1/2-quart souffle dish. Pour 3/4 cup of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic wrap and cook for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth. Scrape into a large bowl and stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a tightly fitting lid. The dip will keep as long as a month, so think about making the whole quantity. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and thyme over low heat, covered, for 20 minutes. Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil makes them less expensive. Reviving them in the microwave means that you can use a minimum of liquid for optimum intensity of flavor. Then they be packed up in good quality olive oil (much better than that which comes with them in jars) to use as needed or to turn into this dip, with its rich, mystifying flavor. The dip keeps for weeks in the refrigerator. You will want to have the ubiquitous sliced raw vegetables; fennel does well with this dip. You don't have to use a microwave oven; you can still make this dip even if it is slightly less intense in flavor. The reward is the cooking water. Save it to use for boiling pasta. Cooked either way, this dip makes a delicious pasta sauce. Below are timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow 1/4 cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. MICROWAVE OVEN METHOD: FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2 quart souffle dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick plastic to release steam; stir; cook, uncovered, 5 minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2 POUND DRIED TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish, cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4 cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes, then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka
How To make Sun Dried Tomato Dip's Videos
Sun Dried Tomato Hummus
This Sun Dried Tomato Hummus is dreamy, creamy and absolutely bursting with flavour. Better still, it couldn't be easier to make! Chris x
FULL RECIPE POST:
Sun Dried Tomato Hummus | Serves 4-6
????INGREDIENTS????
Base Hummus:
1x 14oz / 400g can of Chickpeas, drained (keep chickpea water)
3 tbsp Extra Virgin Olive Oil
2 tbsp Tahini
1 Lemon, juice only
1 small clove of Garlic
1/2 tsp EACH Cumin, Smoked Paprika
1/4 tsp Salt, or to taste
Black Pepper, to taste
Sun Dried Tomato Hummus:
1/2 cup / 60g Sun Dried Tomatoes (see notes)
6-8 large Basil Leaves
1/2 tsp Smoked Paprika
Garnish:
drizzle of Extra Virgin Olive Oil
few pinches of Smoked Paprika
4-5 Tiny Basil Leaves
To Serve:
Pita Chips
Tortilla Chips
Veg of Choice
????METHOD????
In to a food processor, add chickpeas, sun dried tomatoes, tahini, basil, lemon juice, extra virgin olive oil, smoked paprika, cumin, salt & pepper.
Turn on the motor and slowly pour in your chickpea water to smooth out until your desired texture (around 1/4cup/60ml should suffice).
Test for seasoning and adjust accordingly. Scrape out into a serving bowl and garnish with extra virgin olive oil, smoked paprika and baby basil leaves. Serve at room temp with your edible tools of choice!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Sun-Dried Tomato and Pesto Dip Recipe Video
This is THE perfect appetizer for a girl's night-in, a small gathering, or when you need some cheesy comfort. Best served with warm baguette slices and a glass of red wine (if you'd like!).
FULL RECIPE:
Sun Dried Tomatoes Pesto and Cream Cheese Cold Dip recipe by Tarla Dalal
Recipe Link :-
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Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip
This attractive and innovative dip comprises three sauces layered one above the other in a bowl. Pesto sauce loaded with basil, the famous Italian herb, milky cream cheese sauce with a dash of herbs and sun-dried tomato sauce. You can also try these recipes Olive Cream Cheese Dip and Radish, Cucumber and Curd Dip .
Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip
Preparation Time: 10 Minutes
Cooking Time: Nil.
Serves 4.
Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip
Ingredients
½ cup cream cheese
For the pesto mixture
2 cups fresh basil leaves
¼ cup chopped walnuts (akhrot)
3 tbsp olive oil
1 tsp chopped garlic (lehsun)
½ tsp lemon juice
Salt to taste
For the sun-dried tomatoes mixture
¾ cup sun-dried tomatoes, soaked, drained and chopped
Salt to taste
1 tbsp olive oil
For Serving
Vegetable crudités
Potato wafers
For the pesto mixture
Combine all the ingredients in a mixer and blend into a smooth paste without adding water. Keep aside.
For the sun-dried tomatoes mixture
Combine the sun dried tomatoes, ½ cup of water and salt in a mixer and blend into a smooth paste.
Add the olive oil and blend again into a smooth paste. Keep aside.
How to proceed
Take a deep glass bowl, spread the cream cheese evenly at the bottom, top it with the pesto mixture and spread it evenly
Finally top it with the sundried tomato mixture and spread it evenly.
Refrigerate it for 1 hour.
Serve chilled with vegetable crudités and potato wafers.
WHITE BEAN & SUN DRIED TOMATO DIP
WHITE BEAN & SUN DRIED TOMATO DIP
How To Make a Sun Dried Tomato Dip | Vegan recipe for your chips!
How To Make a Sun Dried Tomato Dip | Vegan recipe for your chips!
You know when you're at the supermarket in the deli section buying some sun-dried or semi-sun-dried tomatoes? Have you ever wondered how they “sun-dry” them?
Sicily is known for its vineyards and a sprinkling of medieval houses nestled under an outcrop of rock. Hoards of white butterflies dot the air, glancing between the vines. “Nobody else has so many,” says Nona, as they flash white against the black lava rock.
Life in Sicily farming and producing is productive. The constant value is day-to-day.
Along with the presence of an active volcano, and its constant (if minor) volatility doesn’t just affect the taste of things grown here, but what Sicilians do with their produce, too.
The warm sun in a bright blue sky, streaming onto the terraced yard, where millions of slices of tomatoes lay at the base of Mount Etna in Sicily is mind-blowing to see.
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A handful of Basil ripped
250g sundried tomato
1 garlic clove
Water
Olive oil
Salt and pepper to taste
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Add sun-dried tomato, half of the garlic (add more if you like garlic), basil, salt and pepper in the food processor. Process until crumbles.
Taste and adjust the flavour.
Add Olive oil and mix
Prepare some chips and veggie sticks to serve with it.
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Sun Dried Tomato Dip
Entertaining guests? This dip should do the trick.