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Cream cheese dip with dried tomatoes and pine nuts

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Ingredients for 1 servings:

  • 600 g cream cheese
  • 125 g yogurt
  • 1 bunch of basil
  • 100 g dried tomatoes in oil
  • 2 tbsp oil from the sun-dried tomatoes
  • 60 g pine nuts
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Toast the pine nuts in a pan without fat. Remove and let cool. Blend the cream cheese with the yogurt until creamy. Finely chop the basil and sun-dried tomatoes. Mix the basil, tomatoes, and pine nuts with the cream cheese mixture, season with salt and pepper, and let stand for at least 1-2 hours. Season again to taste. It’s a hit at party buffets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cream cheese dip with dried tomatoes and pine nuts

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