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  /  Food   /  Roasted Cherry Tomato and Feta Dip

Roasted Cherry Tomato and Feta Dip

Roasted Cherry Tomato and Feta Dip

Recipe by Chef Kevin Dundon

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

  • Salt and pepper

  • To Serve
  • Crackers and fresh breads

  • Fresh Basil leaves

Directions

  • 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.