Tomato Mozzarella Dip

Last Updated on June 3, 2015 by Chef Mireille

Blogging Marathon #33
Theme: Celebrity Chef

After the labor intensive recipes of Kugelhopf and Khaliat Nahal posted this week, it’s back to simplicity for some easy delights.

I haven’t participated in the I Heart Cooking Club since July and this month they’ve picked a new celebrity chef, Donna Hay. Although the author of several cookbooks and quite popular in Australia, she is unknown to me. However, after just a brief look at the recipes posted on her website, I am an instant fan.

I am starting my exploration into her cuisine with a simple dip that will go great with tortilla chips, pita chips or even crispy garlic toast.

While she used canned tomatoes and buffalo mozzarella, I adapted her recipe to what I had on hand and personal preference.

Serves 2
Ingredients:

• 1 clove garlic, finely chopped
• 3 plum tomatoes, chopped
• 1/4 cup mozzarella cheese, grated
• 1/8 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 tablespoon parsley, finely chopped

Preheat oven to 400 F.
Combine all ingredients except the cheese in a food processor and puree. Place in an oven safe dish and roast for 20 minutes. You can also divide into 2 ramekins for individual servings.
Add cheese on top and place back in the oven for 5 minutes.

I had some store bought tortillas on hand. I just cut them up and gave them a quick fry in rosemary infused olive oil and this was a delicious snack! Although olive oil is not usually recommended for deep frying because of its low smoke point, I used it since this was just a quick fry and the rosemary gave the chips such an amazing flavor.

This is a delicious Italian twist on chips and salsa!

Now don’t you just want to take a bite?

..linking to Kid’s Delight

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33

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Chef Mireille