We’re right in the middle of football season, which is the perfect time of the year to serve up a delicious new dip recipe!
This dip combines both sun dried tomatoes and roasted tomatoes with garlic and basil for a creamy, flavorful dip perfect for your next game day party!
- 2 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp Enzo Basil Olive Oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- ½ cup basil (divided)
- 2 cups sour cream
- ¼ cup parmesan cheese
- ¼ cup sun dried tomatoes
Preheat the oven to 400°. Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape. Drizzle with the olive oil and vinegar, then top with the black pepper and ¼ cup fresh basil.
Place into the oven for 25 minutes.
Place the sour cream in a food processor. Add the roasted tomatoes, garlic and basil.
Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
Mix well. Place in the refrigerator for 30 minutes then serve.
I served mine with Garlic Parmesan Pretzel Crisps, which were so perfect with this dip!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: The dip is gluten free. Serve with a gluten-free chip or cracker.