The Chew: Roasted Tomato Dip Recipe

The Chew: Roasted Tomato Dip

Clinton Kelly’s Roasted Tomato Dip may be just the appetizer you’ve been searching for. During a fun-filled Thanksgiving-themed episode of The Chew, Clinton showed viewers how to easily prepare dishes to hold your guests over before the big meal. Alhough this dip is perfect for Thanksgiving Day, you could whip it together in no time, any time of the year! The creamy, gooey, cheesy bite combined with your dipping tool of choice make for the perfect way to fire up your taste buds!

To get the recipe, click next page.

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The Chew: Roasted Tomato Dip Recipe Ingredients

The Chew: Roasted Tomato Dip Recipe

Clinton Kelly’s Roasted Tomato Dip is perfect for any special occasion where hungry guests are searching for a tasty bite. (pimentocheese / Flickr)

  • 6 cloves garlic – peeled, smashed
  • 2 sprigs fresh thyme – leaves torn
  • 18 oz whipped cream cheese – at room temperature
  • 1/2 C Parmesan cheese – freshly grated
  • 2 baguettes – sliced, lightly toasted
  • 2 pints cherry tomatoes – halved
  • 2 sprigs fresh oregano – leaves torn
  • 1/4 C extra-virgin olive oil
  • 1 C mozzarella cheese – grated
  • Kosher salt and freshly ground black pepper

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The Chew: Roasted Tomato Dip Recipe Directions

  1. Preheat the oven to 450 degrees
  2. Line a baking sheet with aluminum foil
  3. In a large bowl, toss the garlic, tomatoes, thyme, oregano, salt and pepper, and 1/4 C olive oil together
  4. Spread the mixture out in an even layer on the prepared baking sheet
  5. Bake for 10-12 minutes to slightly char the tomatoes
  6. Set aside to cool completely
  7. Add the roasted tomato mixture to the cream cheese then stir to evenly distribute
  8. Transfer to a 6-inch cast iron skillet
  9. Bake for 15-18 minutes, until golden brown on top
  10. Remove from the oven and let cool slightly
  11. Serve with toasted bread

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