It’s that time of year again. Tomato time. Two or three times weekly, my husband hand delivers a full basket of tomatoes. (Just once it would be nice to receive a bouquet of flowers instead!) And once again, I’m floundering to come up with ways to use them. I have already made 4 batches of salsa. (You can find my updated recipe in the blog archives. https://www.johnniesinc.com/web/2013/08/canning-salsa-pickles-and-green-beans/). I am going to try to make some Bloody Mary mix this weekend. And still, my basket is half full…..or half empty depending on your point of view. As I write this, I am enjoying a BLT. I have tomatoes on the brain.
Our garden is also overflowing with bell peppers, hot peppers and basil. So, for me, this recipe hits a home run. It was a “3 for one” to help use up the garden haul.
Roasted Red Pepper and Tomato Dip
- 8 ounces feta cheese
- 1 cup sliced tomatoes
- 8 ounces cream cheese, room temperature
- ¾ cup roasted red peppers, drained (see recipe below)
- 3 tablespoons olive oil
- 3 fresh basil leaves, chopped or a teaspoon of dried basil
- diced fresh chives or a teaspoon of dried chives
- Preheat oven to 400F.
- Grease a 9×9 baking dish with olive oil, add the tomatoes to the dish and also coat them in olive oil, place feta cheese in the middle of the dish and bake for 30 minutes.
- Fit an electric mixer with the wire attachment and beat cream cheese for 1-2 minutes on medium high speed. Beat until the cream cheese is smooth and “lump free.”
- Transfer the cream cheese, feta, roasted peppers and the roasted tomatoes to a blender or food processor and blend until ingredients are incorporated and dip is smooth.
- Garnish with fresh basil and fresh chives and serve warm with tortilla chips, crackers, toasted bread or cut veggies.