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Creamy Roasted Tomato Dip

April 29, 2016 11 Comments

This creamy roasted tomato dip is the perfect quick and simple make-ahead party appetizer! 

Creamy Roasted Tomato Dip

Are you looking forward to the Kentucky Derby next week? I’m not exactly into horse racing, but I always like to watch. It reminds me of when I was a little girl and my mom showed me National Velvet for the first time. I must have been 9 or 10 years old, and I can remember so clearly curling up with her on our living room couch in front of the TV. For a brief period after that, I was obsessed with having my own horse and learning to ride like Elizabeth Taylor.

Also, I love all the foods associated with the Kentucky Derby! Pimento cheese, pralines, Derby pie, and of course a mint julep to wash it all down. This creamy roasted tomato dip isn’t technically a Kentucky specialty, but it does make me think of the South. There is something about the savory roasted tomatoes, tangy cheese, and hint of smoky spice…whenever I eat it, I feel like I should be swinging on a front porch with a frosty glass of sweet tea.

This recipe is adapted from one of my favorite seasonal cookbooks, Summer on a Plate by Anna Pump. Anna owns a specialty food shop in the Hamptons and is a close friend of Ina Garten’s. It’s easy to see the similarities in their recipes. They are simple, fresh, and pack bold flavors. (The chicken salad with basil cream is one of my go-tos for summer entertaining.) This creamy roasted tomato dip has only a handful of ingredients, but it’s incredibly flavorful and totally addictive. The original recipe is near perfect, but I couldn’t resist including a big pinch of smoked paprika, which adds complex, smoldering undertones without being overtly spicy.

You can easily prepare this dip a day or two in advance. It’s delicious with veggies and crackers, but you could also serve it with cold poached shrimp, or use it as a sandwich spread–I think it would be especially yummy on a BLT.

Creamy Roasted Tomato Dip

Creamy Roasted Tomato Dip
2016-04-29 00:30:40
Serves 8
This creamy tomato dip is a perfect quick summer party appetizer. You can make it up to three days in advance and store it in the fridge. This recipe yields about 2 1/2 cups of dip.
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Ingredients
  1. 6 small plum tomatoes or 3 medium tomatoes, cored and quartered
  2. 2 cloves garlic, peeled and crushed
  3. 1 tablespoon olive oil
  4. Kosher salt and freshly ground black pepper
  5. 6 ounces cream cheese
  6. 1/4 cup sour cream
  7. 1/2 teaspoon smoked paprika
  8. Minced fresh chives, for garnish
Instructions
  1. Preheat the oven to 425°F. Toss the tomatoes and garlic with the olive oil and arrange on a baking sheet. Season with salt and pepper and roast until softened and just beginning to brown in spots, 20 to 25 minutes. Cool slightly.
  2. Transfer the tomatoes and garlic to a food processor. Add the cream cheese, sour cream, and smoked paprika and puree until smooth. Pour into a serving bowl and garnish with chives.
By Turnip the Oven
Adapted from Summer on a Plate
Adapted from Summer on a Plate
Turnip the Oven https://turniptheoven.com/
This creamy roasted tomato dip is the perfect quick and simple make-ahead party appetizer! Vegetarian, gluten-free, and made with only real-food ingredients, it's perfect with crackers or veggies, and does double duty as a spread for sandwiches.

Filed Under: Appetizer, Gluten-Free Tagged With: cheese, cream cheese, dip, tomato

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Comments

  1. Lisa | Garlic + Zest says

    April 29, 2016 at 10:03 am

    I enjoy watching the Kentucky Derby, but I’ve never done a Derby party. If I did, that dip would definitely be on the menu. BTW – what is Derby Pie?

    Reply
    • Lucy Baker says

      April 29, 2016 at 10:06 am

      Derby pie is a lot like pecan pie, but with loads of chocolate 🙂

      Reply
  2. sue | theviewfromgreatisland says

    April 29, 2016 at 10:06 am

    This is just gorgeous, that rosy color is so tempting! I’ve never read any of Anna Pump’s cookbooks but I’m a HUGE fan of Ina and she always talks about her, I’m going to have to look one up — great recipe!

    Reply
    • Lucy Baker says

      April 29, 2016 at 5:14 pm

      Definitely look her up–her recipes are awesome!

      Reply
  3. Just Jo says

    April 29, 2016 at 10:35 am

    I do not make enough dips and this one is really calling to me. I could eat the whole bowl for dinner with some good bread 😉

    Reply
    • Lucy Baker says

      April 29, 2016 at 5:13 pm

      It would be so yummy with a baguette!

      Reply
  4. Matt @ Plating Pixels says

    April 29, 2016 at 11:37 am

    Yum this looks amazing! So much better than the store bought ones, plus only real ingredients go in it!

    Reply
    • Lucy Baker says

      April 29, 2016 at 5:13 pm

      I know, store-bought dips are generally so disappointing. And this recipe is so, so easy!

      Reply
  5. GiselleR says

    April 29, 2016 at 3:30 pm

    This looks amazing! Definitely perfect for dipping all the things 😀

    Reply
    • Lucy Baker says

      April 29, 2016 at 5:12 pm

      Thanks! I’ve been eating it with any and everything in our vegetable drawer!

      Reply
  6. KC the Kitchen Chopper says

    April 30, 2016 at 12:29 pm

    This dip sounds delish. I love recipes that are double duty usage.

    Reply

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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