Savory Roasted Tomato and Basil Cream Cheese Dip

Looking for a crowd-pleasing appetizer that’s bursting with flavor? This Roasted Tomato and Basil Cream Cheese Dip checks all the boxes. It’s rich, creamy, and perfect for gatherings or a cozy night in. The combination of roasted tomatoes and fresh basil creates a delightful harmony that will have everyone coming back for more.

Imagine digging into a warm, cheesy dip that’s packed with the sweetness of roasted tomatoes and the fragrant aroma of fresh basil. This dip is not only simple to prepare but also an impressive addition to any party platter. Serve it with crusty bread, tortilla chips, or fresh veggies for an irresistible treat.

Delicious Roasted Tomato and Basil Cream Cheese Dip Recipe

This Roasted Tomato and Basil Cream Cheese Dip is a rich, creamy delight that tantalizes your taste buds with its savory flavors. The roasted tomatoes add a natural sweetness, balanced perfectly with the creaminess of the cheese and the freshness of basil.

Ingredients

1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional) for heat

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer and roast for 20-25 minutes, or until they are soft and caramelized.
Prepare the Dip: In a mixing bowl, combine the softened cream cheese, sour cream, Parmesan cheese, chopped basil, garlic powder, and red pepper flakes (if using). Mix until smooth and well combined.
Add the Tomatoes: Once the tomatoes are roasted, let them cool slightly and then fold them into the cream cheese mixture.
Serve: Transfer the dip to a serving bowl and garnish with additional basil if desired. Serve warm with your choice of bread, chips, or veggies.