Blend roasted garlic and shallot with white beans, paprika, and thyme for a Smoky Tomato Dip you’ll enjoy with crackers and crudités.
Smoky Tomato Dip
MAKES 4 TO 6 SERVINGS
Ingredients
- 1 pound Campari tomatoes, quartered
- 1 shallot, chopped
- 3 cloves garlic, crushed
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 to 5 sprigs fresh thyme
- 1½ cups marinated giant white beans in vinaigrette (see Kitchen Tip)
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- Assorted raw vegetables, to serve
- Flatbread crackers, to serve
- Toasted ciabatta, to serve
- Garnish: smoked paprika
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, stir together tomatoes, shallot, garlic, 2 tablespoons olive oil, salt, and pepper until well combined. Transfer to prepared baking sheet. Top with thyme sprigs.
- Bake until lightly browned and soft, 25 to 30 minutes. Let cool completely. Discard thyme sprigs.
- In the container of a blender, combine roasted tomato mixture, beans, lemon juice, and smoked paprika. Process until smooth. Cover and refrigerate until fully chilled, about 2 hours.
- Drizzle with remaining 1 tablespoon olive oil. Serve with vegetables, crackers, and bread. Garnish with smoked paprika, if desired.
Notes
KITCHEN TIP: You can find giant white beans in vinaigrette at the olive bar in most gourmet grocery stores. If you are unable to find them, drained and rinsed large butter beans can be substituted.
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