Tangy Tomato Dip Recipes

SUNNY'S SPICY TOMATO DIP

Steps:

• Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
• Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.

TOMATO DIP RECIPE

Steps:

• Directions:Heat 2 tablespoons olive oil in a frying pan on low flame.Add chopped onion and sauté until onion becomes translucent or for around 1-2 minutes.Add chopped garlic, chopped green chillies and dry bay leaf, sauté for a minute or less.Add chopped tomatoes, red chilli flakes and salt, stir thoroughly and cook on low flame until tomatoes become soft, approx 8-10 minutes. Stir in between occasionally.Discard bay leaf from prepared mixture and transfer to blender or food processor jar. Add black pepper powder, cilantro and tomato ketchup, blend all ingredients together until smooth paste.Tangy tomato dip is ready, transfer it to a serving bowl, garnish with a cream and cilantro and serve.

EMILY'S EASY SAUSAGE AND SPICY TOMATO DIP

Steps:

• Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

TANGY TOMATO DIP

Steps:

• In a food processor, combine the cottage cheese, sun-dried tomatoes, cream cheese, lemon juice, garlic powder and hot sauce if using. Pulse until mixture forms a slightly textured dip, adding buttermilk to thin as desired.
• Scrape mixture into a bowl and serve with baked potato chips. The dip will keep in the refrigerator up to two days.

SPICY TOMATO DIP

Steps:

• Grate or mix in a blender all the ingredients.
• Pour to small bowl.
• Store in refrigerator for half an hour, until the mixture is cool.
• Serve with nachos, crackers, etc.

TANGY SHRIMP DIP

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth. Spread into the bottom of a serving dish. Top with layers in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato. Cover and refrigerate for 1 hour before serving.