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.

SUMMER FRESH TOMATO BASIL DIP

Steps:

• Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

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.

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.

TOMATO CHILI DIP

Steps:

• Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips.

SMOKY SPANISH TOMATO AND GARLIC DIP

Steps:

• Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.

BACON-TOMATO DIP

Steps:

• In medium bowl, mix sour cream and mayonnaise. Stir in bacon, tomato and onions.
• Serve with vegetables for dipping.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

CHUNKY ITALIAN TOMATO DIP

Steps:

• Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
• This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
• Enjoy!

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.

TOMATO & PEPPER DIP

Steps:

• Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
• Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill - they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

SUN-DRIED TOMATO DIP

Steps:

• Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.