Orange-Scented Roasted-Tomato-and-Garlic Dip
- Total Time
- 30 minutes
- Rating
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Ingredients
- 15plum tomatoes, cored and halved lengthwise
- 1½teaspoons olive oil
- â…›teaspoon orange oil
- 5cloves roasted garlic, peeled
- ½teaspoon fresh lemon juice
- Pinch of cayenne
- 1½teaspoons kosher salt
- Freshly ground pepper to taste
- 4teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
66 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Lightly oil a baking sheet and place the tomatoes on it cut side down. Roast until soft and lightly browned, about 20 minutes.
- Step 2
Place the tomatoes in a food processor with the olive oil, orange oil, garlic, lemon juice, cayenne, salt and pepper. Place in a bowl and stir in the parsley. Serve with cut vegetables, bread or crackers.
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