The Dip

If you are in a salsa rut — walking around with your pita, looking for a refreshing twist on a dip, search no more. Having prepared this dip for numerous occasions, I asure you it has never disappointed.

And yes, my TV crew has also signed off on this recipe—as indicated by the empty bowl!

How To Grill Tips

Plum Tomatoes: Cut in half, through stem ends. Brush with olive oil and grill over high heat cut-side down, until lightly charred, about 2-3 minutes per side. 

Onions: Cut horizontally into 1/2 - 3/4 inch slices, brush lightly with olive oil, and grill over high heat until tender, 3 to 4 minutes per side. 

Caramelized Garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down over low heat. After about 20 minutes, cover loosely with foil and cook until caramelized, for about 25 to 35 minutes longer. It's best to prepare multiple heads in advance, as it will keep in the refrigerator for at least two weeks.

Caramelized Garlic and Tomato Dip
From Adventures in Grilling by George Hirsch | Makes about 2 cups

Sticky, sweet caramelized garlic balances perfectly the acidic tomato. Serve with toasted crostini or pita. 

12 plum tomatoes, grilled and chopped
2 heads Caramelized Garlic, pureed
1/4 sweet onion, grilled and chopped fine
4 leaves fresh basil, coarsely chopped
1/4 cup mascarpone cheese, at room temperature
Fresh ground pepper, to taste
A pinch of sea salt

In a medium saucepan, combine the tomato, garlic, onion, and basil and simmer for five minutes. Stir in the mascarpone and cook until dip is warm.  

Add fresh ground pepper to taste and pinch of sea salt.

Serve as a spread or dip.