Follow these steps for perfect results
roma tomatoes
quartered
garlic cloves
whole and unpeeled
olive oil
cream cheese
softened
sour cream
kosher salt
ground black pepper
chives
chopped
Preheat oven to 450°F (232°C).
Quarter the roma tomatoes.
Place quartered tomatoes and whole, unpeeled garlic cloves on a baking sheet.
Drizzle with olive oil and toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until tomatoes are softened and slightly caramelized.
Remove from oven and let cool completely.
Once cooled, remove the papery skin from the garlic cloves.
In a food processor, combine the roasted tomatoes, peeled garlic, softened cream cheese, sour cream, kosher salt, and ground black pepper.
Process until the mixture is smooth and creamy.
Transfer the dip to a serving bowl.
Garnish with chopped chives, scallions, or parsley.
Serve at room temperature.
The dip can be made up to 2 days in advance and stored in the refrigerator. Refrigerate leftovers.
Expert advice for the best results
For a smokier flavor, add a pinch of smoked paprika.
Adjust the amount of salt and pepper to taste.
Roasting the garlic with the skin on helps to prevent it from burning and gives it a milder flavor.
Everything you need to know before you start
10 minutes
Can be made 2 days in advance.
Serve in a shallow bowl, drizzled with olive oil and sprinkled with fresh herbs.
Serve with pita bread, crackers, or crudités.
Serve as a part of Mezze platter.
Enhances the tomato flavor and acidity.
Provides a complimentary tomato base.
Discover the story behind this recipe
Commonly served as part of a mezze platter.
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