Basil and sundried tomato dip
Layered cream cheese dip with basil, spinach and sundried tomato. Makes 3 cups
A layered party dip: creamy cream cheese and feta sandwiching a bright green basil, spinach and parmesan pesto and a layer of sundried tomato paste. It's set in a lined bowl, then turned out so the layers show. Serve it with pieces of bread or crackers.
- Total time
- 20 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the green layer
For the cheese layers
For the red layer
Method
0/8 doneStep 1: Blend 1 oz fresh spinach, ⅞ oz fresh basil and 1 tsp garlic paste in a food processor.
Step 2: With the motor running, gradually add ¼ cup olive oil and 3 ½ oz vegetarian parmesan-style hard cheese and process until smooth. Season with ¼ tsp salt and ¼ tsp ground black pepper.
Step 3: In a bowl, blend 7 oz cream cheese and 5 ½ oz feta cheese until smooth.
Step 4: Line a medium bowl with cling film, leaving some hanging over the edge.
Step 5: Spread half of the cream cheese mixture in the bottom of the lined bowl.
Step 6: Spread 2 tbsp sundried tomato paste over it, then top with the spinach mixture.
Step 7: Cover with the remaining cream cheese mixture, fold the film over and chill for at least 1 hour.
60 minStep 8: Turn the dip out onto a serving dish and peel off the film. Serve with pieces of bread or crackers.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 7 g
- Carbs
- 2 g
- Fat
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does basil and sundried tomato dip take?
- About 20 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh spinach?
- Frozen spinach, thawed and squeezed: about a third of the weight.
- What can I use instead of fresh basil?
- Baby spinach with a little mint (for colour and freshness).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Roasted tomato and basil soup
Roasting the tomatoes with onion and garlic concentrates their sweetness and gives the soup a gentle smokiness you can't get from a tin. Lovely with a grilled cheese sandwich.
Khichi sambhar
A bright red, tangy Gujarati masala, like a dry pickle masala made with split mustard and fenugreek seeds and sharpened with lemon. It's sprinkled over steaming khichu (khichi), and it's just as good with theplas or a drizzle of oil as a quick dip.
