Sickles Market - Gourmet Club

Recipe Archives

Newsletter Archives

Sun-dried Tomato Dip
The Barefoot Contessa, www.foodnetwork.com

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.


Sun-dried Tomato Pesto
Cheese Board Collective, The Cheese Board Collective Works,
Ten Speed Press, 2003

½ cup sun-dried tomatoes
2 cloves garlic, peeled
1 cup warm water
2 tablespoons extra-virgin olive oil

In a medium bowl, soak the sun-dried tomatoes in the warm water until softened, about 30 minutes. Drain the sun-dried tomatoes, reserving the liquid. Put the tomatoes and garlic in a food processor and process to a smooth puree. With the machine running, gradually add the olive oil. If the pesto is too thick, add a small amount of the reserved liquid. Transfer the mixture to a small bowl.