Roasted Cherry Tomato and Garlic Dip

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Place the tomates and head of garlic on a large baking sheet coated with cooking spray.

3. 3

   Drizzle the olive oil over the tomatoes and garlic.

4. 4

   Sprinkle about 1/4 teaspoon salt and 18 teaspoon black pepper.

5. 5

   Roast for 50 to 60 minutes until the tomatoes are shriveled and garlic become soft.

6. 6

   Cool for a few minutes until the garlic is cool enough to handle.

7. 7

   Squeeze the garlic cloves out of the skin.

8. 8

   Transfer the roasted tomatoes and garlic cloves into a food processor along with extra-virgin olive oil, white beans if using, parmesan cheese, vinegar and lemon juice.

9. 9

   Process until smooth.

10. 10

    Adjust seasoning with salt, pepper, vinegar and lemon juice to taste.

11. 11

    Serve or cover with a plastic wrap, put in the frige until ready to use.

12. 12

    Note: adding white beans gives the dip extra creaminess and thickness, this is optional.

* Per serving · 4 servings · Values may vary.

No additional tips available.