Best Roasted Tomato Dip Recipes

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees.
• Remove white papery skin from garlic head. Do not peel or separate the cloves.
• Wrap head in foil.
• Bake for 45 minutes; cool for 10 minutes.
• Separate cloves. Squeeze to extract garlic pulp. Discard skins.
• Bring 1 cup water to a boil in a saucepan.
• Add tomatoes.
• Cover and removed from heat.
• Let stand 10 minutes.
• Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
• Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP

Steps:

• In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

Steps:

• In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
• Add cream cheese, sour cream, and salt and pepper.
• Puree until smooth.
• Serve with pita or tortilla chips, or fresh veggie dippers.

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!

Steps:

• Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
• Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
• Serve hot with crackers or vegetables.

HOLIDAY PIZZA DIP (AKA ROASTED CHERRY TOMATO DIP) WITH PIZZA CRACKERS

Steps:

• For the holiday pizza dip: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• Combine the tomatoes, oil, garlic, and oregano in a large bowl. Season with a big pinch of salt and the pepper. Spread the tomatoes in an even layer on the prepared baking sheet and cook until the tomatoes are slightly charred, 10 to 12 minutes.
• Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Stir in the ricotta, mozzarella and Parmesan until fully incorporated.
• Stir in two-thirds of the roasted tomatoes and the red pepper flakes, then transfer to a 9-inch round baking dish. Bake until the top is golden brown, 15 to 18 minutes.
• Scatter the remaining one-third of the roasted tomatoes on top and garnish with the basil.
• For the pizza crackers: Divide the pizza dough into four pieces. Flour a square of parchment paper on a clean work surface. Place one piece of dough on the parchment paper and top with a second piece of parchment paper. Roll with a rolling pin until the dough is as thin as possible. Transfer the dough to a rimmed baking sheet, brush the top with olive oil lightly and sprinkle with the oregano, thyme and salt to taste. Repeat with the remaining pieces of dough.
• Bake in two batches until golden brown, 6 to 7 minutes. Snap the pieces into irregular shapes and serve with the pizza dip.

ROASTED RED PEPPER SUNDRIED TOMATO DIP

Steps:

• In food processor, blend garlic, peppers, tomatoes, pepperoncini. Add Worchestershire sauce, salt, pepper and cheeses. Add oil gradually, blending as you process. Add basil and parsley and pulse until fully chopped and blended.

SUNDRIED TOMATO AND ROASTED RED PEPPER DIP

Steps:

• In a food processor puree peppers, tomatoes, garlic paste, lemon juice and 2 T of the parsley until smooth. Add the cream cheese, sour cram and salt and pepper to taste and puree the mistur until smooth, scraping down the sides of the bowl occasionally, transfer the dip to a serving bowl, garnish with the additional parsley and servie with pita toasts, crudites or fresh veggies.

ROASTED GARLIC & SUN DRIED TOMATO DIP

Steps:

• PREHEAT OVEN TO 450. CUT OFF TOP QUARTER OF GARLIC HEADS TO EXPOSE CLOVES AND ARRANGE HEADS IN CENTER OF A LARGE PIECE OF FOIL. DRIZZLE EACH HEAD WITH 1/2 TSP OIL AND COMPLETELY ENCLOSE IN FOIL. ROAST GARLIC IN MIDDLE OF OVEN 45 MIN., OR UNTIL TENDER. CAREFULLY OPEN FOIL PACKAGE AND COOL GARLIC. GENTLY SQUEEZE OUT PULP FROM EACH CLOVE INTO A LARGE BOWL AND MASH CLOVES WITH A FORK. ADD CREAM CHEESE AND FETA, STIRRING UNTIL BLENDED WELL, AND STIR IN OREGANO, TOMATOES AND WALNUTS. CHILL SPREAD, COVERED AT LEAST 2 HOURS. SERVE WITH CRACKERS.

ROASTED TOMATO DIP FOR FRENCH BREAD

Steps:

• 1. Place the tomatoes, garlic and oil in a medium roasting pan. Add the salt and pepper to taste. Add the basil chopped, optional. Bake at 350* until tomatoes are soft and squishy.
• 2. Slice french bread thick and spread with a little garlic butter. Toast in oven. Sprinkle a little parmesan cheese, optional.
• 3. Dip hot garlic bread into the tomatoes and oil. Spoon some of the tomatoes and some of the oil on top of the bread. Eat...with a lovely glass of wine.

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.

FIRE ROASTED TOMATO-WHITE BEAN DIP

Steps:

• In food processor, place all ingredients except tomatoes, parsley and crackers. Cover; process 30 to 60 seconds or until smooth.
• Add drained tomatoes; process with on and off pulses just until well mixed. Cover and refrigerate 1 hour to blend flavors.
• Spoon into serving bowl; sprinkle with parsley. Serve with crackers.