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Charred tomato dip recipe

3 ratings

This tomato dip recipe is great for picnics and parties or simply as a healthy snack between meals. Charring the tomatoes enhances their natural sweetness, and combining with chillies and chipotle paste packs real punch. Garnish with crumbled feta and coriander leaves and serve with corn tortillas for dipping. See method

Serves 6 (as a snack)
15 mins to prepare and 15 mins to cook
224 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

1 small onion, thickly sliced
2 green chillies
6 garlic cloves, unpeeled
2 x 220g packs British tomato selection, halved
30g pack fresh coriander, 20g roughly chopped, remaining leaves picked
1 tbsp chipotle chilli paste
1 lime, juiced
320g pack corn tortillas
2 tbsp vegetable oil
feta, crumbled, to serve (optional)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
940kj
224kcal 11%
Fat
7g 10%
Saturates
1g 5%
Sugars
6g 7%
Salt
1.5g 25%

of the reference intake
Carbohydrate 34.2g Protein 5.7g Fibre 2.5g

Method

Preheat the grill to high. Put the onion, chillies, garlic and tomatoes, cut-side up, in a shallow baking tray lined with foil. Grill for 8 mins until fairly charred on top. Preheat the oven to gas 7, 220°C, fan 200°C.
Put the grilled chillies in a freezer bag to steam for a few mins, then peel and discard the seeds and stem. Peel the garlic and put in a food processor with the chilli flesh, tomatoes, onion, chopped coriander and the chipotle paste. Season, then pulse until mostly smooth but still with some texture. Stir in the lime juice and pour into a serving bowl.
Brush both sides of the tortillas with the oil and then cut each into 6 triangles. Spread out on 1 or 2 baking sheets so that they are in a single layer; bake for 7-8 mins until golden. Season with salt. Top the salsa with the feta, if using, and the remaining coriander. Serve with the tortilla chips.

Freezing and defrosting guidelines

Freeze dip (without garnishes or toppings) in an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Snack recipes