Preserves in Action: Roasted Tomato and Feta Dip

roasted tomato dip

I am not a sports fan, but I am the daughter of a man who cares deeply about nearly every flavor of mainstream college and professional sports (hockey is the only thing that leaves him cold). Thanks to my dad, I have spent far more hours in stadiums and in front of large television sets watching men run after balls and around bases than I ever would have if left to my own devices.

Despite my disinterest, it never took much to convince me to participate in the watching, because I learned from an early age that snacks were an integral part of being a spectator. And I most definitely wanted in on those snacks.

roasted tomato dip top

This Sunday is the biggest game of them all, and for weeks now, blogs and food websites have been offering up recipes to serve at your party. I typically stay clear of the Game Day Spread topic, but I whirled up a really delicious impromptu dip a few days ago and so it seemed silly not to get it up here in advance of the insanity.

You start with two cups of roasted grape tomatoes (all the better if you added some garlic while roasting). If you have some of these squirreled away in your freezer, you’re halfway there. If not, turn a pint of grocery store grape tomatoes out onto a rimmed cookie sheet, drizzle with olive oil, add some garlic, and roast hot and fast or low and slow, until the tomatoes have wilted and browned.

tomato dip on a chip

Let the tomatoes cool and then dump them into the bowl of a food processor. Add 8 ounces of cream cheese, 4 ounces of crumbled feta (tangier is better), and 1/2 cup marinated roasted red pepper strips (if your grocery store has a antipasto bar, buy just what you need there instead of opening a jar that you will then have to refrigerate). Process to combine.

Add salt and pepper to taste (go easy on the salt at first, because feta often has plenty). If it needs a little more acidity, go with a squirt of lemon juice. Refrigerate to firm it up a little and then serve with cut-up veggies or chips of some kind. I’ve been eating it for lunch with celery sticks, or using it as a sandwich spread. Delicious and easy, just the way we like it.

(I realize that I wrote a very similar post to this one three years ago, complete with a recipe for a different tomato dip. Life is cyclical and I’m okay with that.)

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8 Responses to Preserves in Action: Roasted Tomato and Feta Dip

  1. 1
    Rita says:

    This sounds wonderful and easy – I know I will be making it !

  2. 2
    Lyn says:

    I’ve done this with pickled cherry tomatoes as well – just being careful to not use all the liquid (I save that for a viniagrette). Curious why your recipe is so golden – looks so beautiful!

  3. 3

    This is Marisa’s father speaking: “You’re welcome.”

  4. 4
    Priscilla says:

    So glad I made this. Very tasty. I had homegrown grape tomatoes in the freezer thanks to one of your posts. Thank you!

  5. 5
    Kari says:

    Delicious! Just added some chopped basil on top for added flavour and decoration.

    I’m roasting a batch of cherry tomatoes for the freezer even as we speak…

  6. 6
    Barbara says:

    I just dehydrated 15 lbs. of tomatoes, ground them all in my Nutribullet, and the powder fills a pint jar to the brim. I wonder how tomato powder would fare in a dip. Ever tried it? I was thinking more of instant tomato paste and ketchup and a simple tomato sauce, but dip would be a nice addition to the repertoire.

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