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Roasted Tomato Basil Dip
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.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dip
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
16
Calories:
94
kcal
Author:
Willow Moon
Equipment
food processor
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
US Customary
-
Metric
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.
Video
Notes
This roasted tomato dip recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories:
94
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
2
mg
|
Potassium:
161
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin A:
150
IU
|
Vitamin C:
2.6
mg
|
Calcium:
24
mg
|
Iron:
0.9
mg