Roasted Baby Tomato & Cream Cheese Dip
with Dill and Garlicky Ciabatta dippers | Perfect for sharing
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
1
Dill
250
Baby Plum Tomatoes
1
Chilli Flakes
2
Garlic Clove
165
Philadelphia Cheese
(Contains Milk)
2
Ciabatta
Not included in your delivery
1
Sugar
3
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C. b) Pop the tomatoes on a baking tray and add a good glug of olive oil and the sugar (see ingredients for amount). Season with salt and pepper and mix together. c) When hot, roast on the middle shelf of your oven until they’ve softened and are starting to burst, 20-25 mins.
a) Meanwhile, halve your ciabattas and then cut each half into 4 fingers. b) Peel and grate the garlic (or use a garlic press), roughly chop the dill (stalks and all). c) Pop the garlic in a bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together. d) Pop the ciabatta fingers on another baking tray and spoon over the garlicky oil.
a) When the tomatoes have been in the oven for 10 mins, add the ciabatta to your oven on the top shelf to bake until golden, 10-15 mins. b) Meanwhile, pop the Philadelphia cheese into a shallow bowl and use a spoon to spread it out over the bottom, with a slight dip in the middle. c) Once everything is ready, spoon the tomatoes over the Philadelphia cheese and drizzle over any juices. Finish with the dukkah, dill and as many chilli flakes as you like. Drizzle over a little extra olive oil and serve with the ciabatta dippers to dip in. d) Enjoy!
