Monday, October 22, 2007

Tomato Cheese Dip

It has been a while since I've added any recipes. This one will start a new trend: recipes not specifically highlighting gluten-free flour. But it goes well with our gluten-free bread or crackers, so it fits right in.

Preheat oven to 350 degrees.

Into a small 8" by 8" glass baking dish add:
  • 5 large tomatoes, diced
In a small food processor blend:
  • 1 cup fresh basil leaves, loosely packed and torn up by hand
  • 1 Tbsp olive oil
In a small mixing bowl combine:
  • 1 3/4 cups grated cheese (we use a four-cheese blend from Trader Joe's)
  • 4 cloves of garlic, pressed
  • 1/2 cup plain yogurt
  • 1/8 tsp black pepper, ground
  • the blended basil-olive mixture
Put the cheese mixture on top of the diced tomatoes. Bake until the top browns.