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.
Ingredients
- 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
Directions
- Place a medium sized pot on the stove top filled with water and bring to a boil.
- Cut a small “x” on the bottom of each tomato and remove the stem and core.
- 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.
- Strain the tomatoes and place in a bowl with ice water.
- Let the tomatoes cool.
- With a knife, place the peeling skin between your thumb and the blade and pull.
- 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).
- If you are placing in a food processor add salt, pepper, and 4 basil leaves to the pot.
- Process to desired consistency, when it’s still a little chunky add the cream cheese mixture and process further until well incorporated.
- If mashing the mixture, add sliced basil, salt and pepper and mix well. Then add cream cheese mixture and incorporate well.
- Place in a serving dish, squeeze balsamic glaze over dish in a zig zag motion and garnish with basil.
- Serve with pita chips or crackers and enjoy.