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Thread: Sun Dried Tomato Dip?

  1. #1
    Distinguished Community Member Beader's Avatar
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    Lightbulb Sun Dried Tomato Dip?

    I adore those sun dried tomatoes, and I remember a friend whipping up a batch of creamy dip with them, probably with fresh basil as the herb. Quick, all you fabulous chefs out there, I need to bring a fancy schmancy dip to the Progressive Dinner on Saturday and I'm brain fried today. HELP! Sour cream or mayo or yogurt? Sundried tomatoes dry or in liquid? Blender? Cuisinart?

    The Progressive Dinner or what I call the "movable feast" is actually a pretty cool idea. They start with all the guests at one big house for appetizers and intros. There you pick up your name tag with a number on it whcih tells you which house you'll be having dinner at and whose company you'll be sharing [8-10 people]. Then you all regroup at the dessert house, where you try politely not to burp and/or fart a lot. Or sweat if it's a warm night and you've consumed more than your share of vino. It's our one chance in the year to get fairly dressed up, which I would enjoy if I weren't packing so many new pounds. :ambivalence: This year they've managed to gather a new grand total of 59 folks! O dear, I'll never ever remember any names plus I rarely see the wives with their actual husbands, so that adds to the confusion. Plus if I'm trying the new pain meds, that will certainly add to the confusion.

    The other major fun thing is that you get to see inside some of the houses you drive by all the time. Good decorating? Vibrant colors? Really really bad taste? Hideous curtains? Ooo joy! Me curious...

    PS The organizer tells you whether to bring an appetizer or a dessert. Then the poor host of the main course has to throw together something they can reheat quickly along with a salad. Some win, some lose. And pray you get interesting dinner companions and at least one person with a sense of humor.
    Sher
    My Life Menu: CFS probably since birth, full flavored since the 80s, with Fibromyalgia, Major Depression with a side order of Anxiety and Agoraphobia sauce, Restless Leg Syndrome with spicy Other Sleep Disorders, 11 Eye Surgeries, a generous helping of Gut Problems

  2. #2
    Distinguished Community Member tic chick's Avatar
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    hey sher...

    i found this...looks good!

    1/4 cup oil-packed sun-dried tomatoes, drained and chopped
    8 ounces cream cheese, room temperature
    1/2 cup sour cream
    1/4 cup mayonnaise
    2 cloves garlic, minced
    hot pepper sauce to taste
    3/4 teaspoon salt
    3/4 teaspoon freshly ground black pepper
    1/4 cup fresh basil


    Directions
    1. In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

    i think you can use low-fat versions of everything (sour cream, mayo, cream cheese) and not notice any difference. you'll still have enough oil from the dried tomatoes to make up for it. i'd also sprinkle a little basil on top.


    i made this dip at christmas, a tad more expensive, cause it has fresh crab in it.

    one can (about 6-8 ounces) real canned crab from the refrigerated section of the supermarket (usually by the real fish )...not the stuff in the cans on the shelves by the tuna fish.
    2 - 8oz. pkgs. low fat cream cheese
    seafood sauce (i like cross&blackwells)...enough to give the mixture a really pinky shade, maybe start with light pink and add until you like the taste.
    3 green onions

    chop the white part of the green onions finely and mix it with the crab, cream cheese and seafood sauce. mix well. put in pretty bowl and thinly slice about 2 of the green parts of the onions and sprinkle on top. chill well.

    i like this dip with those keebler buttery townhouse crackers.

    jeannie
    Last edited by tic chick; 03-08-2012 at 05:43 PM.
    Here's to good women. May we know them. May we be them. May we raise them.
    "The world is a better place when you're barefoot." Mark
    "Don't go there unless you know the way back." TC
    "...there will be an answer. Let it be." Paul McCartney

  3. #3
    Distinguished Community Member houghchrst's Avatar
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    Sher that sounds like an absolute blast. I hope your dip turns out wonderfully.

    Jeannie I am sure that I will be exposing CJ to them there recipes. He has taken to cooking and loves new stuff. Us too but I have lost my urge or I should say ability. I do have an awesome looking butter cake recipe I am getting ready to make here in the next couple of days. Never made one before and this one looks scrumdiliumptous and easy. I actually already have the ingredients. Maybe I should share.

  4. #4
    Distinguished Community Member Beader's Avatar
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    Default Yummy Thanks

    Jeannie,

    Oooo aaahhh! Yuuummmm! The dip is fab-yu-lous. I threw a little bit of sun drieds into some standard yogurt last night, and it was tasty but a slightly sour, but I was only trying for the basic flavor family. Your recipe is outstanding and creamy and weight-gain worthy -- positively sinful. Thanks so very much. I dug out the ole wedding present Cuisinart from 1980, tried to recall what all the gizmos do, and frapped my way into heaven. I left out the hot sauce and added one finely chopped sun dried after the rest was mixed for a touch of chunkiness here and there. Let's be honest -- I could sit down and consume the entire double recipe right now.

    I hope it's a hit tomorrow night or maybe not so I can bring more home. C'mon over, y'all! E-treats to share! :angel:
    Sher
    My Life Menu: CFS probably since birth, full flavored since the 80s, with Fibromyalgia, Major Depression with a side order of Anxiety and Agoraphobia sauce, Restless Leg Syndrome with spicy Other Sleep Disorders, 11 Eye Surgeries, a generous helping of Gut Problems

  5. #5
    Distinguished Community Member tic chick's Avatar
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    hey!

    i LOVE garlic and once i roasted my own garlic, i love it even more!

    roasted garlic is so mellow in flavor, you could prolly use twice the amount in some recipes and it has a slight sweetness to it.

    here's how to roast it:

    take a tightly closed head of garlic. you can pull off some of the outer papery stuff, but its not necessary. cut off part of the top of the garlic, i would say even with where the bulb starts to widen (i liken it to the "shoulders"...lol). put it in a square of aluminum foil that will completely cover it. drizzle a little olive oil over the head of garlic and then wrap it securely. bake in a 400 degree oven for 30 minutes and let cool. when cool, just separate the individual cloves with a knife and squeeze out the cooked garlic by pinching the bottom of the clove. you will have a garlicky paste. you can spread this on bruschetta or bread or use it in recipes. if i make a couple of these at a time, i put them in a container from margarine or a small glass container that has been washed and i pour a little olive oil over them just to keep it all moist.

    this also keeps those pesky vampires out of my life...
    jeannie
    Here's to good women. May we know them. May we be them. May we raise them.
    "The world is a better place when you're barefoot." Mark
    "Don't go there unless you know the way back." TC
    "...there will be an answer. Let it be." Paul McCartney

  6. #6
    Distinguished Community Member houghchrst's Avatar
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    Well Sher, how did it go? Or did you wind up eatin all that there dip lol.

    Shoot in all the other projects I got going I forgot about that butter cake.

    So ya'll have to make it and let me know whether or not it is time worthy.





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    Last edited by houghchrst; 03-15-2012 at 08:13 PM.

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