Roasted Tomato Dip Recipes

EASY ROASTED TOMATO DIP

Steps:

• Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
• In a large bowl, toss together the tomatoes, garlic, oregano, thyme, 1/4 cup olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
• Bake for 10-12 minutes or until tomatoes are slightly charred. Set aside to cool slightly.
• In a large bowl, add the cream cheese and stir in the mozzarella and parmesan cheese.
• Add the roasted tomato mixture to the cream cheese. Stir to evenly distribute the tomatoes.
• Transfer to a 6-inch cast iron skillet. Bake for 15-18 minutes or until golden brown on top.
• Remove from oven and allow to cool slightly before serving with toasted bread.

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

ROASTED TOMATO DIP

Steps:

• Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.