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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"A man taking basil from a woman will love her always." Sir Thomas Moore

The refrigerator light goes on...

This recipe started as a pasta dish. The sauce was so delicious I thought that it might make a great dip, and it does.

I made a few tweaks to make it creamier and intensify the flavor. It make a great dip with veggies for your next party or cookout, and 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 any bitterness.


 

Sun-Dried Tomato Spread/Dip



Servings: 8 | Serving size: about 1/4 cup

Cooking time: 60 minutes

This recipe can easily be multiplied. This recipe will keep well for about 72 hours in the refrigerator.

1 cup water
1 ounce sun-dried tomatoes
1/8 tsp. salt
to taste fresh ground black pepper
2 tsp. olive oil
6 ounces cherry or grape tomatoes
1 large shallot (thinly sliced)
1 large green onions (thinly sliced crosswise; keep white and green parts separate)
2 ounces goat cheese (crumbled)
5 large leaves fresh basil (chiffonade)

Sun-Dried Tomato Dip/Spread recipe from Dr. Gourmet

Place the water in a small saucepan over high heat.

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 325F.

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.

Nutrition Facts

Serving size = about 1/4 cup

Servings = 8

.

Amount Per Serving

Calories 47 Calories from Fat 27
  % Daily Value
Total Fat 3g
    Saturated Fat 1g 5%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 75mg 3%
Total Carbohydrates 4g 1%
    Dietary Fiber 1 4%
    Sugars 2g
Protein 2g
Vitamin A 4% Vitamin C 4%
Calcium 2% Iron 4%
Vitamin K 10mcg Potassium 200mg