Creamy Sun-Dried Tomato Dip

    Creamy Sun-Dried Tomato Dip


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    About this recipe: This dip is simple to make and packed full of flavour. Cream cheese is blended with cottage cheese, red onion, basil and Parmesan. It's then served in a hollowed out loaf of bread.

    Serves: 6 - 8

    • 1 large hard crusted bread loaf
    • 150-200g dried sun-dried tomatoes, rehydrated and chopped
    • 1 tablespoon finely chopped garlic
    • 1/2 red onion, finely diced
    • 275g low fat cottage cheese
    • 100g cream cheese, softened
    • 5-6 sprigs fresh basil, leaves torn
    • 4 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 160 C / Gas 2 1/2.
    2. Mix cottage cheese and cream cheese together. Add garlic, onion and Parmesan cheese, stir to mix. Add sun-dried tomatoes and basil. Stir well.
    3. Carefully cut the top out of the bread, leaving the "sides" to hold the filling in. Pull out the insides of the bread, leaving the hard-shelled crust.
    4. Tear the soft bread into bite-sized pieces, then place onto a non-stick tray. Bake for 5-10 minutes. Serve alongside the dip.
    5. Assemble the loaf: Put the cream cheese mixture into the bread loaf and cover with the bread lid. Bake for 20 minutes or until warmed through.

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