Description
This velvety dip marries sweet, blistered tomatoes with tangy cream cheese and fresh basil, finished with garlic and a hint of red pepper heat. Serve warm or room temp alongside toasted baguette slices for a crowd-pleasing snack.
Ingredients
- 6 ounce cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounce cream cheese
- 2 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic minced
- 2 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon juice
- pinch red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, toss the cherry tomatoes with olive oil, salt, and black pepper, then spread them on the baking sheet.
- Roast the tomatoes for 12–15 minutes, until blistered and softened, then let them cool slightly.
- In a separate bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth.
- Roughly chop the roasted tomatoes and add them with their juices to the creamy mixture.
- Stir in the minced garlic, chopped basil, chopped parsley, lemon juice, and red pepper flakes until well combined.
- Taste and adjust seasoning with additional salt and pepper if needed, then transfer to a serving dish.
Notes
- You can prepare this dip up to 24 hours in advance and refrigerate for flavors to meld.
- Substitute grape tomatoes or roma tomatoes if cherry tomatoes aren’t available.
- For an extra flavor boost, drizzle in a teaspoon of balsamic vinegar.
- Serve warm or at room temperature with toasted baguette slices or pita chips.