This creamy dip is a cinch to prepare and it makes the perfect snack. Made with cream cheese, sour cream, some roasted tomatoes, and lots of seasoning, this no-cook dip is a must try. Enjoy!
Ingredients
10-12 grape tomatoes
2 garlic cloves
Extra virgin olive oil
1 (250 g) cream cheese brick
1 (250 ml) container sour cream
3 tsp chili powder
1 tsp onion powder
1/2 tsp paprika
Salt to taste
Directions
-Put the cream cheese on the counter ahead of time so it softens.
- Pre-heat the oven to 350 degrees F.
- Put the tomatoes and garlic on a piece of tin foil.
- Drizzle some olive oil on top and loosely close up the tin foil.
- Place on a cookie sheet and roast for 25 minutes.
- Remove from the oven and cool a bit.
- Cut the cream cheese into cubes and put into a food processor. Pulse to cut up the cream cheese.
- Add in the sour cream and process a bit.
- Add in the tomatoes and garlic. Process until the mixture starts to become smooth.
- Add in the chili powder, onion powder, paprika, and salt. Process until all the ingredients are well combined and smooth.
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