HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Baby Tomato & Cream Cheese Dip
topBanner
Roasted Baby Tomato & Cream Cheese Dip

Roasted Baby Tomato & Cream Cheese Dip

with Dill and Garlicky Ciabatta dippers | Perfect for sharing

Read more

.

Allergens:Cereals containing glutenMilkNutsCelerySesamePeanut

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

250 grams

Baby Plum Tomatoes

2 unit(s)

Ciabatta

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

1 bunch(es)

Dill

180 grams

Philadelphia Cheese

(ContainsMilk)

1 sachet

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanut)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar

3 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2468 kJ
Energy (kcal)590 kcal
Fat36.0 g
of which saturates15.0 g
Carbohydrate52 g
of which sugars13.0 g
Protein14 g
Salt1.36 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Measuring Spoons
Knife
Cutting board
Garlic Press
Bowl
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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!