Tomato Dip

A simple tomato dip with plenty of savoury depth. Rich, smoky and very moreish, it elevates shared snacks before lunch or dinner, and works just as well as a sandwich spread or layered into canapé-style bites.

Ingredients

• 1 × 400g tin Mutti crushed tomatoes

• 500g Philadelphia cream cheese

• 2 whole garlic bulbs

• 80g tomato paste

• 1½ tbsp smoked paprika

• Pinch of salt

Method

Add the crushed tomatoes to a saucepan and cook over medium heat, stirring occasionally, until reduced, thick and rich. Set aside to cool.

Meanwhile, split the garlic bulbs in half horizontally. Place cut-side down in a baking dish, drizzle with olive oil and season lightly with salt. Roast at 170°C for 30–40 minutes, until soft and deeply caramelised. Remove from the oven and allow to cool.

Once both the tomatoes and garlic are at room temperature, squeeze the roasted garlic from its skins and add to a food processor along with the reduced tomatoes, cream cheese, tomato paste, smoked paprika and salt.

Blend for 30–40 seconds, until smooth, creamy and cohesive. Taste and adjust seasoning if needed.

Serve chilled or at room temperature.