Directions
I just read that football may be a little less frustrating for a lot of people starting tonight. Excellent! In honor of the refs returning to work, I figured I’d give you a recipe for a super quick and easy munchie to enjoy during your next big game!
Game food doesn’t get much easier than this. Two simple steps and you’re good to go.
Ready?
First, you need to soften up about 3/4 of a cup of sun-dried tomatoes. There are tomatoes that you can buy in a jar that are packed in oil. These aren’t those tomatoes. These come dried, in a pouch, on the shelf. To soften them up, pour some boiling water over them and let them sit for about 20 minutes.
Once the tomatoes are soft, they go into a food processor or blender along with all of the other ingredients: Cream cheese, some roasted red peppers, fresh basil, shredded Parmesan cheese, garlic, olive oil, lemon juice, salt and a dash of red pepper flakes.
Crank that puppy up, blend everything together, and it’s done!
You can make this way ahead of time, which I usually like to do because it lets the flavors come together a little bit more. I serve it with crusty baguette slices. It’s thick, rich, and packed with flavor, and it’s always a big hit.
Enjoy the game!
SUN DRIED TOMATO PESTO DIP
Adapted from Southern Living
- 3/4-1 cup sun-dried tomatoes (dry packed, not oil packed)
- 1 (8 oz.) package low-fat cream cheese
- 1 (8.25 oz.) jar roasted red peppers, drained
- 1/2 cup shredded Parmesan cheese
- 2 garlic cloves, minced
- 6 fresh basil leaves
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 3/4 tsp. salt
- 1/4 tsp. dried crushed red pepper
- crusty bread or crackers, for serving
- Place dried tomatoes in a bowl. Cover with boiling water and allow to soften for 20 minutes. Drain.
- Place all of the ingredients (except for the bread or crackers!) in the bowl of a food processor or blender. Process until smooth.
- Chill until ready to serve.
- Spoon into a bowl and serve with crusty bread or crackers.
