Every year, in the aftermath of my defeat in the Tomato Art Festival recipe contest, I vow I will never enter again. And every year, I enter again.
This year, though, I couldn’t resist. The theme was “dips” (not salsa!), which is something I could easily bring along with me and keep in a cooler while enjoying the festival and not have to worry too much about with plating. But a dip with tomatoes? I don’t really make many dips and when I mentioned it to my husband, he said, “so you’re going to make Ro-Tel and call it a day, right?” Brilliant idea! Except Ro-Tel needs to be warm. Next.
I thought about favorite dips–mine and those of others and there were some recurring ingredients: cream cheese, sour cream, and ranch dressing mix. Those three alone are pretty good, but how to take them to the next level? And be sure that the dip features tomatoes?
I thought about previous years and how I thought I’d just toss in some pork belly just to win and I realized I didn’t have to do that; I could just get the flavor I wanted from roasting the tomatoes and adding smoked paprika. So that’s basically all this dip is. Those first three ranch dip ingredients with roasted tomatoes and paprika. But it’s damn good.
I wanted to use fresh tomatoes in this recipe to keep the spirit of the contest, but truth be told, I think you could use a can of already fire-roasted diced tomatoes (Hunt’s and Muir Glen both make them) or even just a can of Ro-Tel and get a great dip that is even easier and quicker than this one is to make. Serve it with tortilla chips as a dip or use as a topping for nachos or enchiladas! But don’t skimp on the smoked paprika. I used a hot version for a great kick. If you don’t have any, add a tiny bit of Liquid Smoke instead (to taste).
Zesty Roasted Tomato Ranch Dip
4 medium tomatoes (see note for substitution)
1 8-ounce package of cream cheese, softened
1 cup sour cream
1 1-ounce package of Hidden Valley “Original Ranch” dip mix
Hot smoked paprika (see note for substitution)
Pre-heat the oven to 400F. Chop the tomatoes into one-inch cubes and place onto a lined baking dish or jelly roll pan. Roast until the juice has mostly dried and the tomatoes have some char, about 30 minutes. Set aside to cool.
Add the cream cheese, sour cream, and dip mix in a medium bowl and mix together until smooth. Add about a tablespoon of smoked paprika and stir until combined. Test and add more to taste. Stir in the cooled tomatoes and serve with tortilla chips.
Notes: for an easier and quicker dip, substitute one can (~15 ounces) of fire-roasted diced tomatoes, well-drained for the roasted fresh tomatoes. If you don’t have smoked paprika, you can substitute a small (one or two squirts) amount of Liquid Smoke and some chili powder.
By the way, I was once again a…let’s say, “non-winner.” But (also, once again) the competition was fierce from some folks who really brought in some unique flavor combinations and really interesting dips. It’s still a winner as far as Mr. Eats is concerned.