Philly Tomato And Avocado Dip Recipes

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

PHILADELPHIA CREAMY AVOCADO DIP RECIPE

Steps:

• Spread cream cheese onto bottom of 9-inch pie plate.
• Top with layers of all remaining ingredients.

PHILLY TOMATO AND AVOCADO DIP

Steps:

• Spread Neufchatel onto bottom of 9-inch pie plate.
• Mix remaining ingredients; spoon over Neufchatel cheese.
• Serve with crackers or assorted cut-up fresh vegetables.

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese onto bottom of pie plate.
• Combine tomatoes and dressing; spoon over cream cheese.
• Top with remaining ingredients.

TOMATO GUACAMOLE DIP

Steps:

• In a small bowl, mash avocados and lime juice with a fork. Stir in the tomato, sour cream, salt and garlic. Cover and refrigerate for 5 minutes. Serve with tortilla chips.

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese into bottom of 9-in pie plate.
• Mix tomatos and dressing and spoon over cream cheese.
• Top with parmesan cheese and basil.
• Serve with crackers of your choice or fresh vegetables.

AVOCADO TOMATO DIP

Steps:

• 1. To make dressing: Mince onion and garlic in food processor. Add oil, lemon, and seasonings
• 2. Chop the cherry tomatoes and the avocado into bite size pieces. Put in a mixing bowl
• 3. Toss with enough dressing to moisten. Spread in a flat bottomed serving dish.
• 4. Serve the same day with 'scoop' tortilla chips.

AVOCADO N PHILLY CHEESE DIP

Steps:

• Warm the cheese in the microwave for 15-20 seconds. (it shouldn't lose its shape just be easy to mix).
• Skin the avocado and finely chop.
• Combine all ingredients.
• Chill and serve!

AVOCADO AND TOMATILLO DIP

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them to room temperature.
• In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.