Bright, fresh, and bursting with flavor, this Tomato Vinaigrette paired with my creamy dill cream dip was the star of our last dinner party. Served with mini naan bites, it made for a perfect garden-friendly appetizer that is as simple to prepare as it is to enjoy al fresco.
Ingredients
- 1 recipe Cherry Tomato Vinaigrette
- 4-5 cloves garlic roasted
- 1 tbsp olive oil for garlic
- 1 250 g cream cheese room temperature
- 2 tsp chopped fresh dill divided
- 1/2 tsp freshly ground black pepper
- drizzle of hot honey
- mini naan bites
Instructions
Gather all ingredients before starting the recipe.
- Prepare Cherry Tomato Vinaigrette and set aside to come to room temperature until ready to use.
- Place 4-5 cloves garlic garlic cloves in a microwave safe dish, add 1 tbsp olive oil and 2 tablespoons of water. Cover with cling wrap and heat on high for 4-5 minutes or until the garlic is soft.
- Whisk 1 250 g cream cheese at room temperature in a stand mixer until light and fluffy. Add roasted garlic and whip to combine.
- Fold in 1 tbsp of chopped dill and transfer to a small bowl and keep at room temperature until ready to serve.
Serving
- Smear cream cheese dip in a circle in a medium sized round serving dish. Scoop tomatoes and gently drop in the center of the cream cheese dip.
- Garnish with remaining chopped dill and drizzle with hot honey and serve with baby naan.
