Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip


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Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip

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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 .

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Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip recipe - How to make Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
1/2 cup cream cheese

For The Pesto Mixture
2 cups fresh basil leaves
1/4 cup chopped walnuts (akhrot)
3 tbsp olive oil
1 tsp chopped garlic (lehsun)
1/2 tsp lemon juice
salt to taste

For The Sun-dried Tomatoes Mixture
3/4 cup sun-dried tomatoes , soaked , drained and chopped
salt to taste
1 tbsp olive oil

For Serving
vegetable crudités
potato wafers
Method
For the pesto mixture

    For the pesto mixture
  1. Combine all the ingredients in a mixer and blend into a smooth paste without adding water. Keep aside.

For the sun-dried tomatoes mixture

    For the sun-dried tomatoes mixture
  1. Combine the sun dried tomatoes, ½ cup of water and salt in a mixer and blend into a smooth paste.
  2. Add the olive oil and blend into a smooth paste. Keep aside.

How to proceed

    How to proceed
  1. To make Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip, take a deep glass bowl, spread the cream cheese evenly at the bottom, top it with the pesto mixture and spread it evenly
  2. Finally top it with the sundried tomato mixture and spread it evenly.
  3. Refrigerate it for 1 hour.
  4. Serve chilled with vegetable crudités and potato wafers.

Sun Dried Tomatoes Pesto and Cream Cheese Cold Dip Video

Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip recipe with step by step photos

For the pesto mixture

  1. In a mixer jar, take 2 cups of fresh basil leaves. The leaves should not be black or else the dip will have a really dark colour.
  2. Add chopped walnuts to it. In traditional Italian pesto recipe, they make use of lightly toasted pinenuts to get that silkier pesto. They are expensive and also not easily available so, we make use of walnuts. You can also use cashew nuts, almonds or peanuts as a substitute.
  3. Now add olive oil. It is the most important ingredient of pesto.
  4. Now add chopped garlic. It livens up the pesto dip with unique aroma and flavor.
  5. Finally, add lemon juice and salt to taste. The lemon juice helps in maintaining the lush green colour after grinding and brighten ups the flavour.
  6. Blend into a smooth paste without adding water. Also, pesto turns black immediately when exposed to air as basil leaves undergo oxidation so, if you are going to use it later, store in an air-tight container.
  7. To keep your hands free, take a tall glass, arrange a disposable plastic piping bag in it. They are thin and not stiff making the piping easier by twisting them as we transfer the mixture in a jar.
  8. Transfer the pesto into the piping bag. Fill till 1/2 to 2/3 full, otherwise, you risk the pesto mixture popping out the backside of the piping bag.
  9. Squeeze the filled piping bag to get out any air bubbles. Then twist the end and keep aside.

For the sun-dried tomatoes mixture

  1. We have soaked the sun-dried tomatoes in hot water for around 10-15 minutes before using.
  2. In a small mixer jar, take sun-dried tomatoes.
  3. Add salt and ½ cup of water in a mixer and blend into a paste.
  4. Add the olive oil and blend into a smooth paste. Keep aside.
  5. Take a glass, arrange a disposable plastic piping bag in it.
  6. Transfer the sun-dried tomatoes mixture into the piping bag.
  7. Squeeze the filled piping bag to get out any air bubbles. Then twist the end and keep aside.

For the cream cheese layer

  1. Take a glass, arrange a plastic piping bag in it.
  2. Transfer the cream cheese into the piping bag.
  3. Squeeze the filled piping bag to get out any air bubbles. Then twist the end and keep aside.

How to proceed

  1. To make Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip, snip off the tip of the cream cheese piping bag using a scissor.
  2. Take a deep glass jar, spread the cream cheese evenly at the bottom with the piping bag.
  3. Using a small spoon, spread it evenly to form a smooth layer.
  4. Snip off the tip of the pesto piping bag. Top the cream cheese layer with the pesto mixture.
  5. Using a small spoon spread it evenly.
  6. Snip off the tip of the sun-dried tomato piping bag and top it on the pesto mixture.
  7. Using a small spoon spread Sun-Dried Tomatoes, Pesto and Cream Cheese Cold Dip evenly and refrigerate it for 1 hour.
  8. Serve Sun-Dried Tomatoes, Pesto and Cream Cheese Cold Dip chilled with vegetable crudites.
  9. Also, potato wafers taste amazing with Sun-Dried Tomatoes, Pesto and Cream Cheese Cold Dip.
  10. You can also make other delectable dips like layered Mexican dip and layered pizza dip.

Nutrient values (Abbrv) per serving
Energy268 cal
Protein6.1 g
Carbohydrates19.5 g
Fiber8.7 g
Fat18 g
Cholesterol1.4 mg
Sodium7817.8 mg

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Reviews

Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip
5
 on 09 Dec 16 04:09 PM


What an innovative dip ! loved all the flavours of tomato, basil and creamy cheese. It was fun to have it with chips, crackers and carrots and cucumber with my friends when they came over.
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Tarla Dalal    Glad you liked the dip. Thanks for the feedback.
Reply
11 Aug 17 02:28 PM
3-Layered Cold Dip
5
 on 27 Dec 10 11:37 PM


Its versatile and really tasty! Great dip!