Morgan’s Post: Creamy Tomato Basil Dip

Tomato and basil is one of my favorite flavor combinations and this dip is perfect for all the parties and family get-togethers this fall. The cheesy and creamy texture almost reminds me of an alternative queso dip. If you are making this as a dish to bring to a party you could even sprinkle some cheese on top (I use dairy-free Daiya) and place in the oven to melt it a little. This is great as a spread in vegetable wraps too! This recipe makes enough dip to fill a casserole dish and it’s really easy to experiment with different spices and vegetables to make it your own.


  • 4 medium tomatoes
  • 5 basil leaves and 1-2 leaves for garnish
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic
  • 1 8 oz. container cream cheese-or enough to get the dip to the consistency you desire (the dairy free option I use is Toffuti).
  • Balsamic glaze


  1. Place a medium sized pot on the stove top filled with water and bring to a boil.
  2. Cut a small “x” on the bottom of each tomato and remove the stem and core.
  3. Place the tomatoes in the boiling water and let sit until you can see the tomato skin start to wrinkle or split, up to 5 minutes.
  4. Strain the tomatoes and place in a bowl with ice water.
  5. Let the tomatoes cool.
  6. With a knife, place the peeling skin between your thumb and the blade and pull.
  7. Once peeled, depending on how chunky you want the dip. You can either cut the tomatoes into pieces and then mash them, or cut them and place them in a food processor for a creamier consistency (I did this).
  8. If you are placing in a food processor add salt, pepper, and 4 basil leaves to the pot.
  9. Process to desired consistency, when it’s still a little chunky add the cream cheese mixture and process further until well incorporated.
  10. If mashing the mixture, add sliced basil, salt and pepper and mix well. Then add cream cheese mixture and incorporate well.
  11. Place in a serving dish, squeeze balsamic glaze over dish in a zig zag motion and garnish with basil.
  12. Serve with pita chips or crackers and enjoy.
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