Roasted Tomato Dip

Submitted by Brookelynne26

"Can be used as a dip for veggies and pitas or as a sandwich spread."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 2 cups
• Serves: 16

ingredients

• 6 roma tomatoes, quartered
• 2 garlic cloves, whole and unpeeled
• 2 -3 tablespoons olive oil
• 6 ounces cream cheese, softened
• 1⁄4 cup sour cream
• 1 1⁄4 teaspoons kosher salt
• 1 1⁄2 teaspoons ground black pepper
• garnish with chopped chives, scallions or parsley

directions

1. 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.