Creamy Tomato Dill Dip
Equipment
- baking sheet
- medium bowl
Ingrediënten
- 3 oven-roasted plum tomatoes see Note below, cooled and chopped
- ¾ cup mayonnaise
- 2 tablespoons chopped dill pickle
- 2 tablespoons finely chopped scallion
- 1½ teaspoons fresh lemon juice
- 4½ teaspoons finely chopped red onion
- ½ teaspoon salt
- ¼ teaspoon hot sauce such as Frank’s Red Hot Sauce
- Freshly ground black pepper to taste
Instructies
- To roast the tomatoes, preheat the oven to 275°F (135°C).
- Cut the tomatoes into quarters and sprinkle them with about ½ teaspoon salt, ¼ teaspoon sugar, and a dash of black pepper.
- Place them on a baking rack over a sheet pan and bake for about 1 hour until they start to dry out a little.
- Let them cool completely before using in the dip.
- In a medium bowl, combine the chopped roasted tomatoes, mayonnaise, chopped dill pickle, chopped scallion, lemon juice, finely chopped red onion, salt, hot sauce, and black pepper.
- Mix until well combined.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for up to 1 week.
Notes / Tips / Wine Advice:
This dip is perfect for accompanying Cornmeal-Crusted Catfish Nuggets or Catfish Po’ Boys, but it can also be served alongside other fish dishes.
Nutritional Information
Serving: 2 tablespoons | Calories: 90 kcal | Carbohydrates: 1 g | Fat: 10 g
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