Tomato Bisque Dip
help....I need somebody....
help! not just anybodayyyy
Because I can't get enough.....of this dip.
So the other night I had taco night with some of my good friends and afterwards I was left with a few extratomatoes. Of course I could put them in salads or make some sauces but I was really feeling dippy.
And I autmatically thought of tomato bisque. Yeah I know..soup?
So I roasted those babies.
And I combined them with other ingredients you'd find in a bisque and I just went with it. And it worked.
Topped with extra caramelized onions and garlic - so dreamy.
This dip is definately healthy, using all sorts of beans and veggies.
Paired so well with some flatbread or toasty baquette - YES.
I absolutely love the smell of tomatoes, especially when rubbing by fingers along the stem - the smell comes off onto my hands and it just smells like summer.
I'm in the middle of growing my own. A few different varieties along with herbs and I cannot wait to use them!!
Nothing beats home grown veggies and herbs.
3 vine ripe tomatoes
salt and pepper
1 (15 oz) can chick peas
4 oz cream cheese (optional)
2 stalks of celery with leaves
handful of basil leaves
3 tbs cream
handful of parsley
3 large spanish onions
5 garlic cloves
1 Tbs butter
Preheat oven to 350 degrees,
Place tomatoes and celery on a baking sheet and drizzle over olive oil then sprinkling with salt and pepper. Roast for about 40 minutes.
Meanwhile cut the onions into rings and sautee in a pan over medium heat with butter and a splash of olive oil. Cook until browned - just at the end add in the minced garlic and then let cool.
Let the tomatoes and celery cool completely when they are done.
In a food processor add in the chick peas, cream cheese (I didn't use it but it would create a creamier dip) basil, cream and parsley.
Blend until smooth then add in the tomatoes and celery.
If dip is too thick add in the pan juices - if not then discard.
Serve with Pita/Flatbread/Toasty baquette or Veggies and ENJOY!!!