Description

This Garlic Greek Yogurt Dip with Roasted Little Tomatoes is a vibrant and creamy appetizer featuring roasted grape or cherry tomatoes infused with garlic and olive oil, combined with a fresh herb-infused Greek yogurt base. Perfect for serving with warm pita bread or fresh vegetables, this dip balances tangy, savory, and fresh flavors in a simple yet elegant dish.

Ingredients

Scale

Roasted Tomatoes

1 small package little tomatoes (grape, cherry, etc.)
Garlic powder (to taste)
Salt & pepper (to taste)
Olive oil (about 1 tablespoon for roasting plus extra for drizzling)

Greek Yogurt Dip

2 cups Greek yogurt
1 tablespoon parsley (chopped finely)
1 tablespoon mint (chopped finely)
1 tablespoon basil (chopped)
1 tablespoon red onion (chopped finely)
2 tablespoons cucumber (finely diced)
2-3 cloves garlic (minced)
Salt & pepper (to taste)

For Serving

Pita bread (optional)

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Instructions

Preheat and Roast Tomatoes: Preheat your oven to 375°F (190°C). Place the little tomatoes in a baking dish, drizzle with about one tablespoon of olive oil, and toss them with garlic powder, salt, and pepper. Arrange them in a single layer and bake for 30 minutes, until the tomatoes are soft and blistered.
Prepare the Yogurt Dip: While the tomatoes roast, scoop the Greek yogurt into a bowl. Finely chop the parsley, mint, and basil, and add them to the yogurt. Also, add the finely chopped red onion, diced cucumber, and minced garlic. Season the mixture with salt and pepper to taste. Stir thoroughly to combine all ingredients well.
Cool the Tomatoes: Once the tomatoes are roasted, remove them from the oven and let them cool for about 5 minutes to prevent the yogurt from warming up too much when combined.
Assemble and Serve: Drizzle some olive oil over the yogurt dip for extra richness. Spoon the roasted tomatoes on top of the yogurt mixture. Serve immediately with warm pita bread or your choice of dipping accompaniments.

Notes

You can adjust the garlic powder and fresh garlic amounts depending on your preference for garlic intensity.
Use any variety of small tomatoes such as grape or cherry tomatoes as preferred.
For a spicier twist, add a pinch of red pepper flakes to the tomatoes before roasting.
This dip pairs beautifully with warm pita bread, fresh vegetable sticks, or crackers.
Leftovers can be refrigerated in an airtight container for up to 2 days; however, add fresh roasted tomatoes before serving for best flavor.