Sundried Tomato and Basil Cream Cheese Spread

Tomato Basil Bruschetta with Goat Cheese Easy on the Cook

For Cream cheese and basil Filling; 200 g Cream Cheese. 10-12 Fresh Basil Leaves. ½ tsp Dijon Mustard. 1 tsp Garlic Powder. ½ tsp Salt. ½ tsp Black Pepper. ½ tsp Lemon juice. ½ cup Parmesan Cheese (Optional) For brioche dough; 250 g All Purpose Flour (Maida) 25 g Caster Sugar. ½ tbsp Yeast. 1 Large egg / 40 ml Whole milk. 50 ml Whole Milk.

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Instructions. In the work bowl of a food processor, combine cream cheese and sour cream; process until smooth. Add basil leaves, green onion, parsley, lemon juice, seasoned salt, pepper, and garlic powder; process until smooth. Cover, and refrigerate for 2 hours to overnight. Serve with fresh vegetables.

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RECIPE HISTORY Basil-Cream Cheese Spread was first published way back in 2003 alongside Light Tomato Basil Quiche. In those days, Kitchen Parade was formatted for newspapers in two side-by-side columns: the main recipe was on the right, recipe tips and complementary "quick" recipes were on the left. This formatting worked well in print (easy.

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Instructions. Preheat your oven to 350 degrees Fahrenheit. Place the basil, Parmesan cheese, garlic, and olive oil into a small food processor. Pulse until the garlic is well minced. Add the remaining ingredients to the processor bowl and process until smooth. Transfer the dip to an oven safe serving dish and place in the preheated oven.

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Then add the mayonnaise. Next add the Dijon Mustard, olive oil, lemon juice and salt and pepper. Blend everything until it is completely smooth and combined. Put it in a dish, cover and refrigerate for at least an hour or so. This allows the flavors to marry and results in a delicious, fragrant, wonderful Basil Dip.

Couscous & Consciousness Lemon, Cream Cheese & Basil Hearts for

This easy cream cheese spread comes together in less than 10 minutes and is flavored with sun-dried tomatoes and fresh basil. When the thermostat edges toward the 100 degree mark in the middle of summer, I start to wilt like an under-watered flower and do whatever I can to stay cool.

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Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes. Add chicken back to the skillet, allow to warm up if needed. Serve.

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While pasta is boiling, cook garlic in butter in a saucepan over medium heat until fragrant, about 30 seconds. Add dried basil and onion powder. Whisk in cream cheese until melted and smooth. Add chicken broth a little bit at a time and simmer 3-4 minutes or until slightly thickened.

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In skillet with tall sides, preferably non-stick, combine pasta, water, diced tomatoes with their juices, tomato sauce, garlic and kosher salt. Bring to a boil over medium-high heat. Boil 10 minutes or until pasta is just al dente. Reduce heat to medium and add cream cheese, stirring until a creamy sauce has formed.

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1Tablespoonfinely chopped fresh basil. 1/2teaspoonfresh lemon juice. 1/4teaspoonhoney. Instructions. Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast, then put it in the coffee filter. Cover it and let it sit at room temperature until it's thick and creamy.

Sundried Tomato and Basil Cream Cheese Spread

This sundried tomato and basil cream cheese spread is just three ingredients - but the combination of flavors is fantastic! There's a savory-sweet flavor profile in this spread - the intense rich flavor from the sundried tomatoes combined with the cream cheese tastes almost sweet, and then the fresh basil flavor is the perfect savory note.

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Combine basil and garlic in a food processor. Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute. Bring cream to a simmer in a saucepan over low heat. Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until.

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Spread 1 ounce of cream cheese onto each slice of bread. Add about 2 tablespoon of the red peppers, 1 tablespoon of basil and 2 ounces of cheddar cheese to one side of each sandwich. (4 total slices) Sprinkle the garlic and onion powder onto the sandwiches. Use as much or as little as you like. Close your sandwiches.

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Tightly wrap the stuffed breast in prosciutto and refrigerate for 20 minutes to half an hour to firm up the cream cheese. Repeat the process with the second breast. In a smoking hot pan, sear the stuffed chicken breast until golden brown on both sides. Then finish by baking in a pre-heated 375F oven for 10 to 15 minutes.

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Add the butter, onion and red pepper flakes (if using) to a large skillet over medium-hight heat and cook for about 5-7 minutes until the onion is translucent. Add the tomatoes and garlic and cook for another 2-3 minutes, or until the tomatoes are soft. Reduce heat to medium, and pour in the tomato sauce and heavy cream.

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Start by pulsing the basil in the food processor until finely chopped. Add the cream cheese and blend until smooth. Taste and adjust flavor and texture as desired. Olive oil or water will thin it out, lemon, garlic, and salt will give an oomph of flavor. Blend until all ingredients are well combined.