Quick and Easy Tomato Dip [RECIPE]

Hello everyone! Hope you are staying safe and enjoying summer, as much as you can under the circumstances.

I have been busy working on Pancakes and Parrots. I can’t wait to share an excerpt or sample with you. The book is available on Amazon, Nook and Apple Books. Recently, I thought I hit a snag when a few readers reported they could not see the Buy button when they clicked on the Apple link.

After further investigation, it turns out this appears only for people on Apple devices. So if you want to preorder Pancakes and Parrots from Apple, make sure you are on an Apple device! Whew.

By the way, if you still haven’t started the Pelican Cove series, now is the time. You can get the two box sets at a hefty discount.

Giveaways!

I got some fantastic ideas from you. I am going to implement them very soon. So don’t miss these newsletters. LOL.

ARC

Many of you have written to me regarding the ARC group. I am sorry I haven’t replied yet. But I have read and appreciated all the reviews you are leaving on various platforms. I am going to try and get back to you this weekend.

Recipe of the Month

I am going to make this a thing! The recipes may or may not be from the books but they will certainly be something you can enjoy.

Many of you loved the Hard Times Tomato Soup. That is one reason I chose a tomato recipe. Other reasons? I love tomatoes, it’s summer, tomatoes are available everywhere, many people grow tomatoes at this time, etc. etc.

This recipe is more of a guideline. You can modify this in many ways and make it your own. I will suggest variations, hoping it doesn’t become too confusing.

Quick and Easy Tomato Dip

Ingredients

6-8 medium tomatoes

2 Tbsp chopped ginger

2 Tbsp blanched almonds

2 Tbsp light oil

½ tsp sweet paprika

1 tsp sugar

Salt to taste

¼ cup plain yogurt or Greek yogurt

Method

Cut the tomatoes into chunks.

Heat oil in a pan and add the tomatoes, ginger and the almonds. Stir them till they are bruised and softened. Add spices and seasonings. The tomatoes will sweat a bit, releasing some juice. That is perfectly normal. Switch off heat at this point and cool the mixture completely.

Blend the tomato mixture without adding more liquid.

Your dip is ready. You can add in the yogurt at this point and pulse a few times until it is mixed in.

Refrigerate and use as a dip for chips or crudite, slather on toast, wraps or crackers.

Options – if you don’t like ginger, you can use garlic. Absolutely. Each will give a different flavor to the dip.

I used light oil because I want the tomatoes to shine but you can use extra virgin olive oil.

Use cashews instead of almonds. Or go nut free and use sunflower seeds.

Liven things up a bit by using dried herbs like oregano or mint.

Want more heat? Try adding half a fresh jalapeno pepper, or a dried chipotle or ancho chili.

That’s it! Something fresh and zesty for the next time you are curling up on that couch and going on a cozy mystery binge.