Roasted Tomato Dip
Dips
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Cook Time
45 min
Difficulty
Easy
Prep Time
20 Min
Description
This roasted tomato dip with shepherd's cheese, cherry tomatoes and garlic is prepared in the Thermomix® in 45 minutes. The recipe yields one serving and is ideal as a vegetarian dip for parties, as a Mediterranean appetizer or as a summery snack. Refined with olive oil and oregano, it is an aromatic finger food.
Ingredients (9 ingredients)
-
200 g REWE Organic Shepherd's Cheese 45%
-
400 g REWE Organic Mini Cherry Cluster Tomatoes
-
1 Stück Clove of Garlic
-
2 EL REWE Organic Native Olive Oil
-
0.5 TL Salt
-
2 Prisen Pepper
-
1 TL Semi-sweet Paprika Powder
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1 TL REWE Organic Oregano Rubbed
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50 g REWE Organic Cream Yogurt Greek Style
Preparation (4 steps)
Preheat oven and prepare ingredients
Preheat the oven to 180°C top/bottom heat. Place shepherd's cheese, mini cherry cluster tomatoes and garlic clove in a baking dish (30x20cm).
Season and bake ingredients
Add 2 tbsp native olive oil, 1/2 tsp salt, 2 pinches pepper, 1 tsp semi-sweet paprika powder and 1 tsp oregano rubbed over the ingredients in the baking dish. Bake in the preheated oven for 30 minutes.
Puree half of the baked ingredients
Place half of the baked tomatoes with shepherd's cheese and the resulting cooking liquid in the mixing bowl. Add 50 g cream yogurt and puree for 8 sec./level 7.
Arrange and serve dip
Arrange the dip and serve with the remaining roasted tomatoes. Stored airtight in the refrigerator, the dip stays fresh for up to 3 days.
Finished cooking? Great! 🎉
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Allergens
- Milk
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