Sun-Dried Tomato Dip/Spread
Servings
8Serving size
about 1/4 cupThis recipe can easily be multiplied. This recipe will keep well for about 72 hours in the refrigerator.
Ingredients
| 1 cup Water |
| 1 piece Tomatoes, sun-dried |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Olive oil |
| 6 ounce Grape or cherry tomatoes |
| 1 Large Shallots, raw (thinly sliced) |
| 1 large Green onions (thinly sliced crosswise; keep white and green parts separate) |
| 2 ounce Semisoft goat cheese (crumbled) |
| 5 leaves Fresh basil (chiffonade) |
Instructions
When the water boils, turn off the heat and add the sun-dried tomatoes. Let steep for 30 minutes.
Remove the sun-dried tomatoes from the water and place in a blender or mini-chopper.
Add 1/2 cup of the water the tomatoes steeped in and the salt and pepper.
Puree until smooth.
Meanwhile, place a small skillet in the oven and preheat to 325°F.
Place the olive oil in the skillet with the grape tomatoes and shallot.
Roast for 10 minutes and stir.
Return the pan to the oven and roast for another 10 minutes.
Add the white part of the green onions to the pan and roast for another 5 minutes.
Remove the pan from the oven and add the tomato and onion mixture to the pureed sun-dried tomatoes.
Add the goat cheese and the green part of the green onion.
Puree until smooth.
Chill.
Fold the basil into the chilled dip before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe started as a pasta dish, but was so delicious we thought that it might make a great dip. Serve it with veggies for your next party or cookout. Adding about 1/4 cup of milk will thin the dip and turn this into a great salad dressing.
The great thing about sun-dried tomatoes is that they keep well in the pantry, so you can get their light summery flavor year ’round. It is important to handle them carefully. Reconstituting them in boiling water is the first step, and that water can also be used in the dish you are making. The second trick is to not use too many: they can easily overpower a dish because the flavor can be a bit bitter. Lastly, it is key to pair them with ingredients that help balance that bitterness.