This Roasted Tomato Basil Dip is rich and creamy. Use it as a dip or sauce. It's a great way to use up the tomatoes in the garden.
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This Roasted Tomato Basil Dip can be used as a sauce or dip. Add it to pasta, or pizza, or use it as a dipping sauce for toast.
Pair it with some vegan vegetable fritters or some vegan ricotta stuffed breadsticks.
Serve it hot or cold as an appetizer, it tastes great either way. It is rich and creamy.
Another great way to use roasted tomatoes is on vegan bruschetta. Other dip recipes to try are my Vegan Spinach Ricotta Dip recipe, Avocado and Basil Pesto recipe, and Vegan Layer Dip.
You might also like my Gluten Free Tomato Soup recipe.
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🧾 Ingredients
- Fresh tomatoes: I used plum tomatoes when I originally posted this recipe and cherry tomatoes when I republished it. You could also use grape tomatoes.
- Basil: Fresh basil is best, but dried basil would probably also work.
- Garlic: Adds a pungent flavor.
- Olive oil: To roast the tomatoes and garlic. Adds a rich creamy flavor.
- White beans: I used great northern white beans. You could also use cannellini beans or another white bean.
- Salt & pepper: Enhances flavors and adds flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Oregano
- Italian seasoning
- Roasted red pepper
- Nutritional yeast
- Tahini
- Vegan cream cheese
- Vegan sour cream
- Other fresh herbs
- Red pepper flakes
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🔪 Instructions
Step 1: Slice tomatoes in half and place in a baking dish. Place peeled garlic cloves in the baking dish with tomatoes.
Step 2: Drizzle olive oil over the top. Sprinkle salt and pepper on top.
Bake until caramelized. Let cool.
Step 3: Once cooled, place in a food processor or high speed blender. Add white beans and basil.
Blend until smooth and creamy.
💭 Tip
This dip thickens when placed in the refrigerator overnight.
🍽 Serving
- Everything Bagel Flax Crackers
- Pita chips
- Veggies
- Pizza
- Pasta
- Tofu Ricotta Stuffed Breadsticks
- Bruschetta
👩🏻🍳 Recipe FAQs
Roasting tomatoes brings out their natural sweetness.
This roasted tomato dip recipe will last about 5 days in an airtight container in the fridge.
🍘 Other Vegan Dips
🎥 Video
If you tried this Roasted Tomato Basil Dip Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on Dec. 26, 2014. I added new photos, text, and a video when I republished it.
📋 Recipe
Roasted Tomato Basil Dip
Equipment
Ingredients
- 4 cups cherry tomatoes
- 6 cloves garlic peeled
- ½ cup olive oil
- Salt and pepper
- 15 ounce can great northern white beans
- ¼ cup fresh basil
Instructions
- Preheat oven to 450°F.
- Slice tomatoes in half and put in a baking dish.
- Place peeled garlic in with tomatoes, and drizzle olive oil over tomatoes and garlic.
- Add salt and pepper.
- Roast at 450°F for 20-35 minutes on the middle rack, or until caramelized. Let cool.
- After tomatoes and garlic cool, mix in a food processor with beans and fresh basil. Add more salt and pepper, and mix until smooth and creamy.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Jen says
Can this be frozen?
Willow Moon says
Yes, place the mixed dip in a freezer-safe container. It will last several months in the freezer.
martin says
really tasty dip!
Willow Moon says
Thanks!