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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
- 1 oz fresh spinach1 cup, chopped
- ⅞ oz fresh basil1 cup, chopped
- 1 tsp garlic paste
- ¼ cup olive oil¼ cup
- 3 ½ oz vegetarian parmesan-style hard cheese1 cup, grated
- ¼ tsp saltor to taste
- ¼ tsp ground black pepper
For the cheese layers
- 7 oz cream cheesesee the cream cheese recipe
- 5 ½ oz feta cheesecrumbled
For the red layer
- 2 tbsp sundried tomato paste
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What you'll need
Spices & pantry
Fresh ingredients (5)
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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).
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