Garlic Tomato Dip Recipes

GARLIC TOMATO DIP RECIPE

Steps:

• Blend all ingredients, except the cilantro, salt and pepper, in a blender for a few seconds until the ingredients are coarsely chopped.
• Mix in the cilantro, salt and pepper before serving.

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.

SUN-DRIED TOMATO AND GARLIC DIP

Steps:

• Mix ingredients until blended.

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.

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.

CHEESE-STUFFED GARLIC DOUGH BALLS WITH A TOMATO SAUCE DIP

Steps:

• Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
• Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
• Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
• While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

ROASTED GARLIC AND TOMATO DIP

Steps:

• Remove the papery outer skin from the garlic.
• Cut tops off of bulbs and brush with 1/2 teaspoon of olive oil.
• Wrap each bulb in foil.
• Place garlic and tomatoes on a foil lined baking pan.
• Brush tomatoes with remaining oil.
• Bake at 425 degrees for 30 minutes, or until garlic is softened.
• Cool for 15 minutes then squeeze garlic into a mixing bowl.
• Drain any liquid from tomatoes, chop, and add to garlic.
• Stir in cream cheese and seasonings.
• Serve with crackers.

SUN-DRIED TOMATO & GARLIC DIP

Steps:

• Mix all ingredients until well blended.
• Refrigerate until ready to serve.
• Serve with your favourite crackers.
• Warning: it's addictive!