Roasted Tomato Dip

By Michelle Buhr • Photography by Brian W. McDonald

6 medium tomatoes, quartered
2 tablespoons olive oil
2 cloves garlic, split lengthwise
6 ounces cream cheese
1/4 cup Greek yogurt
1 1/4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh chives, to garnish

Preheat oven to 425°F. Place tomatoes, olive oil and garlic in a small roasting pan. Toss to coat, and roast for 25 minutes. Cool. Transfer to a food processor and pulse several times. Add cream cheese, Greek yogurt, salt and pepper, and process until smooth. Garnish with chives. This recipe can be made ahead of time, but let stand at room temperature for 1 hour before serving.