Sundried Tomato and Parmesan Dip
Recipe: #40313
March 11, 2023
Categories: Dips, Cheese, Tomato, Appetizers, Australian, Italian, 5-Minute Prep, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, New Years Picnic, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, more
"You can leave out the parmesan if you wish, either way it is still a delicious, chunky dip. I needed to use up some cream cheese and came up with this. You could try substituting the sun dried tomatoes for roasted red capsicum."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (99.9 g)
- Calories 150.4
- Total Fat - 9.5 g
- Saturated Fat - 5.3 g
- Cholesterol - 104.2 mg
- Sodium - 3812.8 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.4 g
- Sugars - 1 g
- Protein - 14 g
- Calcium - 384.5 mg
- Iron - 0.8 mg
- Vitamin C - 8.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the seimi sun dried tomatoes, parsley, basil leaves, cashews and parmesan & garlic in the bowl of a food processor and blitz to a chunky paste. ( I just chuck it all in the food processor with the cream).
Step 2
Add cream cheese and pulse to combine. ( I just chuck it all in the food processor together).
Step 3
Taste and season to liking.
Step 4
Refrigerate until serving ~ Remove from fridge about 5 -10 minutes before serving.
Step 5
Serve with vegetable crudités, fresh french stick, crackers or as a spread for sandwiches.
Tips
No special items needed.
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