Recipes
Roasted Tomato, Yogurt & Provençal Basil Dip
Category
DInner
Author:
Danielle Schwab
Prep Time
30 minutes
Cook Time
40 minutes
Creamy yogurt topped with jammy, basil-infused roasted cherry tomatoes.
Ingredients
-
2 pints cherry tomatoes
-
¼ cup olive oil
-
1 Tbsp Provençal Basil
-
2 tsp salt, divided
-
½ tsp Ground Zanzibar Black Pepper
-
½ lemon, juiced
-
1 ½ cups full-fat Greek yogurt or Labneh
-
1 tsp Purple Stripe Garlic
Directions
Preheat oven to 325°F.
Toss cherry tomatoes with the olive oil, basil, salt and pepper in a baking dish and roast for 40 minutes until jammy, collapsed, and starting to caramelize.
Stir the lemon juice into the Greek yogurt or labneh and season with the garlic powder and a pinch of salt. Spread thick onto a plate or shallow bowl, using the back of a spoon to swoop and create ridges.
Once the tomatoes have finished, spoon them and any juices over the yogurt. Top with additional basil and finish with a pinch of salt.