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There’s nothing quite like a fresh, homemade dip to elevate your appetizer game. Today, I’m sharing a delightful recipe for Avocado Dip with Roasted Tomatoes. It’s creamy, tangy, and pairs perfectly with crispy, olive oil-toasted bread. This dish is not only easy to make but also a crowd-pleaser, perfect for any gathering.
What I Love About This Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are easy to find, yet it delivers an extraordinary flavor.
- Versatility: It can be served as an appetizer, a snack, or even a side dish.
- Healthy and Fresh: Packed with healthy fats from avocados and the goodness of roasted tomatoes, it’s a nutritious option.
- Quick and Easy: With minimal prep and cook time, you can have this delicious dip ready in no time.
Health Benefits:
Indulging in this avocado dip isn’t just a treat for your taste buds—it’s also packed with nutritional benefits:
- Avocado: Rich in healthy fats that support heart health and provide a creamy texture.
- Tomatoes: High in vitamins C and K, as well as antioxidants like lycopene, which promotes skin health and may reduce the risk of chronic diseases.
- Olive Oil: Provides monounsaturated fats and antioxidants, beneficial for cardiovascular health.
How to Stop Avocado Dip from Going Brown
Avocado dip tends to brown due to oxidation. Here are some tips to keep it fresh and green:
- Use Lemon Juice: The acidity in lemon juice slows down the browning process.
- Press Plastic Wrap: Place plastic wrap directly on the surface of the dip to limit exposure to air.
- Store in an Airtight Container: Reduce air exposure by using an airtight container.
What Do You Need to Make Avocado Dip
For the Avocado Dip:
- Avocados: Choose ripe avocados for the best texture and flavor.
- Cream Cheese: Adds a slight tang and extra creaminess to the dip.
- Lemon Peel: Provides a fresh citrus aroma that complements the avocado.
- Garlic: Adds a depth of flavor. Freshly minced garlic is the best.
- Olive Oil: Helps blend the ingredients smoothly and adds richness.
- Honey: Balances the acidity of the lemon juice with a touch of sweetness.
- Lemon Juice: Prevents the avocados from browning and adds a tangy kick.
- Salt and Pepper: Enhances the flavors of all the ingredients.
For the Roasted Tomatoes:
- Cherry Tomatoes: These small tomatoes roast beautifully and develop a sweet, intense flavor.
- Olive Oil: Ensures even roasting and adds flavor.
- Salt: Seasoning the tomatoes enhances their natural sweetness.
- Basil Leaves: Fresh basil adds a fragrant and herbaceous note to the dish.
To Serve:
- Bread Slices: Toasted in olive oil, these provide a crispy contrast to the creamy dip.
How To Make Avocado Dip with Roasted Tomatoes
Preparing the Roasted Tomatoes:
- Preheat your oven to 220°C (428°F).
- Place the cherry tomatoes in a glass baking dish.
- Drizzle 1 tablespoon of olive oil over the tomatoes and add a pinch of salt.
- Add a few fresh basil leaves to the baking dish.
- Toss the tomatoes and basil in the baking dish to coat them evenly with the oil and salt.
- Roast in the preheated oven for 25 minutes, or until the tomatoes are soft and slightly charred.
- Remove from the oven and set aside to cool.
Making the Avocado Dip:
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- Add the cream cheese, lemon peel, minced garlic, olive oil, honey, and lemon juice to the food processor.
- Process until smooth and creamy.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
Assembling the Dish:
- Spoon the avocado dip into a serving bowl.
- Place the roasted tomatoes on top of the avocado dip, spreading them out evenly.
- Drizzle the juice left over from the roasted tomatoes over the avocado dip.
- Sprinkle chili flakes over the dip, to taste.
- Drizzle honey over the dip, to taste.
Serving:
- Heat a pan over medium heat and add a drizzle of olive oil.
- Toast the bread slices in the pan until golden and crispy on both sides.
- Serve the avocado dip with the toasted bread on the side.
Substitutions:
For those with dietary preferences or ingredient constraints, fear not! Here are a few substitutions that can work seamlessly:
- Cream Cheese: Substitute with Greek yogurt or sour cream for a lighter option.
- Honey: Replace with agave syrup or maple syrup for a vegan alternative.
- Bread: Opt for gluten-free bread or veggie sticks if you’re avoiding gluten.
Storing Leftover Dip
To store leftover avocado dip:
- Refrigerate: Place the dip in an airtight container. Ensure the container is as full as possible to minimize air space.
- Plastic Wrap: Press a piece of plastic wrap directly onto the surface of the dip before sealing the container.
- Shelf Life: The dip will stay fresh for up to 2 days in the refrigerator. Stir well before serving again.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip a few hours in advance. Store it in the refrigerator with plastic wrap pressed directly onto the surface to prevent browning.
Can I use lime instead of lemon?
Absolutely! Lime juice can be used in place of lemon juice for a slightly different citrus flavor.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Ensure that the bread or crackers you serve with it are also gluten-free if needed.
Can I freeze avocado dip?
Freezing is not recommended as it can alter the texture of the avocado, making it watery and less appealing when thawed.
What other toppings can I add?
Feel free to get creative! You can add toppings like crumbled feta cheese, diced red onion, or even a drizzle of balsamic glaze for extra flavor.
This Avocado Dip with Roasted Tomatoes is a versatile dish that can be enjoyed as a starter or a snack. Its vibrant flavors and creamy texture make it a perfect addition to any table. Whether you’re hosting a party or enjoying a quiet evening at home, this dip is sure to impress.
Other Dips To Try:
The Best Roasted Red Pepper Dip
Avocado Dip with Roasted Tomatoes
Ingredients
- 2 ripe avocados
- 1 tbsp cream cheese
- 1 tsp lemon zest from about 1 lemon
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
- salt
- pepper
For Roasted Tomatoes:
- 200 g cherry tomatoes
- 1 tbsp olive oil
- salt to taste
- pepper to taste
Instructions
Preparing the Roasted Tomatoes:
- Preheat your oven to 220°C (428°F).
- Place the cherry tomatoes in a glass baking dish.
- Drizzle 1 tablespoon of olive oil over the tomatoes and add a pinch of salt.
- Add a few fresh basil leaves to the baking dish.
- Toss the tomatoes and basil in the baking dish to coat them evenly with the oil and salt.
- Roast in the preheated oven for 25 minutes, or until the tomatoes are soft and slightly charred.
- Remove from the oven and set aside to cool.
Making the Avocado Dip:
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- Add the cream cheese, lemon peel, minced garlic, olive oil, honey, and lemon juice to the food processor.
- Process until smooth and creamy.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Spoon the avocado dip into a serving bowl.
- Place the roasted tomatoes on top of the avocado dip, spreading them out evenly.
- Drizzle the juice left over from the roasted tomatoes over the avocado dip.
- Sprinkle chili flakes over the dip, to taste.
- Drizzle honey over the dip, to taste.
- Heat a pan over medium heat and add a drizzle of olive oil.
- Toast the bread slices in the pan until golden and crispy on both sides.
- Serve the avocado dip with the toasted bread on the side.
Nutrition
