Recipes

[DiAnne]

8 oz cream cheese, softened
1 cup plain yogurt
3/4 cup oil-packed sun-dried tomatoes, drained (lightly chopped)
1/3 cup shallots, chopped
1 T fresh lemon juice
1/2 t lemon zest
1/2 t kosher salt
1/3 cup parsley, chopped
1 T fresh tarragon, minced

Blend cream cheese, yogurt, tomatoes, shallots, lemon juice, zest and salt in a food processor until slightly chunky.

Fold parsley and tarragon into dip.  Transfer to serving dish and chill for a least one hour.

Serve with water crackers or bagel chips.  

[RespectLife]

Thanks @DiAnne

I have half a jar left and needed something new to try! And I am in LOVE with tarragon!

I was on a sun dried tom kick recently.  Must have made 4 different recipes with them!

DH had to tell me to move on to a new favorite ingredient!  LOL

Gonna give him ONE more....

[deepwaterdotter]

My recipe for sun-dried tomato dip uses mayonnaise, oregano, and Parmesan:

3/4 cup mayonnaise

3 tbsp rinsed, dried, and chopped oil-packed sun-dried tomatoes

2 tbsp grated Parmesan

2 tsp lemon juice

1 tsp dried leaf oregano

1 tsp minced garlic

3/4 cup whole or low-fat Greek yogurt

Mix mayonnaise, tomatoes, Parmesan, oregano, garlic,and lemon juice in food processor until smooth.  Pour in bowl and stir in yogurt.  Cover and refrigerate for an hour.  Can be made a day before serving.

[vabreeze]

@deepwaterdotter  I like to use, when appropriate, my bacon-flavored mayo (Baconnaise) and I think it will work well for me as a substitution for regular mayo in your sun-dired tomato dip.  Looks yummy as written, however! 

[vabreeze]

@DiAnne  You post such tasty recipes!  Looking forward to serving this to guests over the holiday.  Thanks for posting!