Roasted Garlic And Tomato Dip Food

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

ROASTED ONION AND GARLIC TOMATO DIP

Steps:

• Preheat oven to 450˚F (230˚C). Toss together onion, garlic, oil, salt, pepper and Ro*Tel® Original Diced Tomatoes & Green Chilies. Arrange on parchment paper-lined baked sheet; bake for 15 to 20 minutes or until tender and charred. Let cool slightly. Decrease oven temperature to 350˚F (180˚C).
• In blender or food processor, mix together roasted onion mixture and lemon juice to make smooth paste. Mix together Parmesan, mayonnaise, sour cream and mozzarella until well combined. Stir in onion mixture.
• Transfer to oven-safe baking dish; bake for 15 to 20 minutes or until edges are bubbling. Let cool slightly. Sprinkle with basil.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

ROASTED TOMATO AND ONION DIPPING SAUCE

Steps:

• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

ROASTED GARLIC AND TOMATO DIP

Steps:

• Remove the papery outer skin from the garlic.
• Cut tops off of bulbs and brush with 1/2 teaspoon of olive oil.
• Wrap each bulb in foil.
• Place garlic and tomatoes on a foil lined baking pan.
• Brush tomatoes with remaining oil.
• Bake at 425 degrees for 30 minutes, or until garlic is softened.
• Cool for 15 minutes then squeeze garlic into a mixing bowl.
• Drain any liquid from tomatoes, chop, and add to garlic.
• Stir in cream cheese and seasonings.
• Serve with crackers.

CRAB DIP WITH GARLIC SALTINES AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
• For the crackers:
• Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
• Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
• To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

ROASTED TOMATO DIP

Steps:

• Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees.
• Remove white papery skin from garlic head. Do not peel or separate the cloves.
• Wrap head in foil.
• Bake for 45 minutes; cool for 10 minutes.
• Separate cloves. Squeeze to extract garlic pulp. Discard skins.
• Bring 1 cup water to a boil in a saucepan.
• Add tomatoes.
• Cover and removed from heat.
• Let stand 10 minutes.
• Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
• Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.