Tomato Basil Dip

Tomato Basil Dip

Prep Time 30 mins
Total Time 30 mins
I recently made this dip for a family get together. I knew that I loved the age old combination of tomatoes and basil, but didnt know how I was going to feel about all the cream cheese this recipe calls for.

Ingredients

  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup butter softened
  • 1 teaspoon salt divided
  • 1/4 teaspoon pepper
  • 1 1/3 cups sun-dried tomatoes in oil drained
  • 2 3-ounce packages cream cheese, softened and divided
  • 1/3 cup tomato paste
  • 4 oz. container of pre-made pesto you can certainly make your own, the original recipe gives instructions for that!

Instructions

  • Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
  • Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside.
  • Spray a 6-inch springform pan with cooking spray. (I used a 6 inch cake pan lined with parchment)
  • Spread 1/2 cup butter/cream cheese mixture evenly on bottom of springform pan/cake pan.
  • Refrigerate for at least 15 minutes.
  • Layer with half of tomato mixture, 1/2 cup butter/cream cheese mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.
  • Make sure you refrigerate between each layer so they can properly set up.
  • Top with remaining butter/cream cheese mixture. Cover with plastic wrap; chill at least 8 hours.
  • Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.

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I recently made this dip for a family get together.  I knew that I loved the age old combination of tomatoes and basil, but didnt know how I was going to feel about all the cream cheese this recipe calls for.

I know.  I doubted cream cheese.

I should really get two lashes for that.

 

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Turns out that this appetizer is delightfully rich and complex and decadent.

Paired with a perfectly toasted garlic oil infused French bread, it is so satisfying.

 

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This recipe is from Southern Living.

It is slightly labor intensive, and you really need to refrigerate between each layer, but the ending result is definitely worth it.

 

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Plus, it just so happens that this is perfect for Christmas…  white, green, and red!!

Hope you try it, and love it like we did!!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. What would you serve with this dip? It looks great! Is it possible to freeze this “cake” down and take out for a special occasion?

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