Roasted Cherry Tomato and Feta Dip
Ingredients
200g cherry tomatoes
3 garlic cloves, crushed
2 sprigs of rosemary
4 tbsp olive oil
Salt and pepper
200g feta cheese, crumbled
5 tbsp Irish Yogurt Clonakilty Whole Milk Natural Live Yogurt
2 tbsp olive oil
1 tbsp honey
1 tbsp tahini paste
1 tsp lemon zest and juice
1 tsp smoked paprika
1 pinch chilli flakes
To Serve
Crackers and fresh breads
Fresh Basil leaves
Method
- Preheat the wood oven or your oven to 200 °C
- Place the cherry tomatoes in an oven safe container and add the garlic, rosemary, olive oil, salt and pepper. Place in the oven for 20-25 minutes until roasted and “blistered
- Remove from the oven and set aside to cool
- In the meantime, in a bowl, place the crumbled feta, tahini paste, smoked paprika, chilli flakes, salt and pepper, honey, olive oil and yogurt.
- With a hand blender or similar, blend until a smooth mixture is achieved. Add extra yogurt if needed to achieve a thick yet pourable texture. Check the seasoning and spoon in a platter
- Add the roasted cherry tomatoes, adding some of the cooking oils if desired for extra flavours. Sprinkle with basil leaves and serve with fresh breads and crackers
- Keep leftovers covered in the fridge to enjoy within for a few days.
