Looking for excelent tomado dip re recipe

FranticFrummie

Fri, Nov 11 2016, 8:09 am

Here's one I made up, with variations. Play with the ingredients to your taste.

Roast baby tomatoes in the oven, or use a package of sundried tomatoes. Sundried tomatoes packed in a jar of olive oil are my favorite, and it's really easy. Use about a 1/2 a cup, and chop them up.

Chopped garlic or garlic powder. One teaspoon.

Chopped basil. Fresh or frozen cubes is best. Dried won't work as well. Chop fresh basil into small pieces, or put in food processor.

One tablespoon of chopped red onion (optional.)

For the base of the dip, you can use Tofutti fake sour cream or mayonnaise if you want it parve. About a cup and a half of mayo, or one carton size of the sour creams.

For dairy, use real sour cream, and add chopped pieces of feta cheese.

The parve dip is delicious mixed with chicken for a chicken salad. The dairy dip is yummy served on top of a bed of green salad. Toasted pita wedges are great for scooping.

This dip will keep about a week in the fridge, and doesn't freeze well, so unless you have a large family, it doesn't make sense to made a really big batch.

ETA: Don't blend the whole thing in the food processor. You want little chunks of flavor in it. It tastes best if you make it a day in advance. You can add salt and fresh ground black pepper if you want.

rfeig613

Fri, Nov 11 2016, 12:43 pm

I have different versions.

1) Tomato harif dip

raw tomatoes chopped finely, and some pureed
garlic
olive oil
salt and pepper
schug
cilantro

2) Italian style

roasted tomatoes with thyme
parsley
olive oil
fresh basil
balsamic vinegar

thunderstorm

Fri, Nov 11 2016, 1:00 pm

3 plum tomatoes
3 frozen crushed garlic cubes
Half teaspoon sriracha sauce
Sprinkle of red pepper flake
Quarter cup oil
Salt to taste

Chop tomatoes into smallish pieces
Put everything in a pickle size container, pulse and blend using hand blender
Tastes best after refrigerating over
Night

amother

Firebrick

Fri, Nov 11 2016, 1:20 pm

1 box cherry or grape tomatoes
2-3 scallions
2 frozen garlic cubes
1 tsp salt
1/4 - 1/2 of a jalapeño pepper (depending on your taste )

1/4 cup olive oil

Optional : small pinch of cayenne pepper

Blend all ingredients except oil in food processor and while spinning slowly pour in the oil ..... Blend a few more minutes