Fresh, bright, decadent, full of flavour...okay, enough about me, check out this rich & creamy dip featuring the "star" of summer, the one and only, the tomato! Protein packed, dairy free, and perfect for parties, this cultured, zingy dip will pair perfectly with your favourite baguette or fresh veggies, AND leave you feeling great even (especially!) if you eat the whole bowl.
Dairy-Free Ricotta Dip with Roasted Tomatoes
Product
Artichoke & Herb
Servings
4 Servings
Total Time
20 Mins
Fresh, bright, decadent, full of flavour...okay, enough about me, check out this rich & creamy dip featuring the "star" of summer, the one and only, the tomato! Protein packed, dairy free, and perfect for parties, this cultured, zingy dip will pair perfectly with your favourite baguette or fresh veggies, AND leave you feeling great even (especially!) if you eat the whole bowl.
Ingredients
- 1/2 pint cherry tomatoes
- 2 cloves garlic
- salt & pepper, to taste
- 300 g soft tofu
-
120 g Nuts for Cheese™ Artichoke & Herb
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp fresh chives, minced
Directions
- Preheat the oven to 425F
- In a small baking dish add cherry tomatoes and garlic cloves. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake in the preheated oven for 15-20 minutes or until the cherry tomatoes have released their juices.
In a small bowl add soft tofu and mash with a fork. Add Nuts for Cheese™ Artichoke & Herb and mash with a fork into the soft tofu. Season with lemon zest, lemon juice, garlic powder, onion powder, chives, salt, and pepper - stir until combined.
- Spread the ricotta dip in a shallow bowl and top with baked cherry tomatoes and garlic. Serve with toasted baguette.
