Cream cheese and roasted tomatoes dip / spread
Creamy, salty, tangy, sweet, herby and spicy. Teddy Dimas will be jealous. Oliver Putnam will love it.
Ingredients
Roasted tomatoes
- 300 grams cherry tomatoes
- olive oil
- ½ teaspoon lemon pepper seasoning
Cheese
- 4 to 5 cloves roasted garlic peeled and mashed
- 1 250-gram block cream cheese
- 2 teaspoons roughly chopped dill divided
- ¼ teaspoon ground black pepper
Sauce
- ¼ cup butter
- 1 pinch chili flakes
- 2 to 3 tablespoons honey
- 1 to 2 teaspoons lemon juice
Instructions
Roast the tomatoes and garlic
- Rinse the tomatoes and dry with a kitchen towel.
- Place the tomatoes in a bowl, pierce each one with a thin knife, drizzle in a little olive oil and toss well.
- Sprinkle in the lemon pepper seasoning and toss to coat each tomato.
- Spread the tomatoes on a baking tray and add the garlic cloves.
- Roast the tomatoes and garlic at 350F for 20 minutes (see notes).
Prep the cream cheese
- Peel the roasted garlic and mash into a paste.
- Whisk the cream cheese in a mixing bowl until smooth. Fold in half of the dill and all of the garlic.
- Scrape the cream cheese into a shallow bowl.
Make the sauce
- Melt the butter in a pan and sprinkle in the chili flakes.
- When the butter turns a shade of light brown, stir in the honey and lemon juice.
- Spread the roasted cherry tomatoes in the simmering sauce, toss a few times and wait just until the tomatoes plump up and the skins lose their wrinkly appearance.
Assemble
- Scoop out the tomatoes and drop gently on top of the cream cheese.
- Drizzle the sauce over the tomatoes and cheese.
- Sprinkle in the remaining dill.
Notes
You may use a toaster oven, an air fryer or a regular oven to roast the tomatoes and garlic. If using a regular oven, make sure you preheat it.