Jewish tradition has evolved – or maybe I should say, Ashkenazic tradition has begun to borrow from Sephardic & Mizrahi as our cultures are reunited. Now, instead of starting the Shabbat meals with chicken soup or gefilte fish, we tend to feature an array of dips and small salads to go with our Challah as a first course, just like our Eastern brothers and sisters.

One of my favorites is actually more mild in flavor.

This tomato dip takes literally minutes to make, is inexpensive, and a fabulous option for when you’re serving a crowd.

It lasts for a couple of weeks in the fridge and is a delicious option for soaking up your challah.

How to make tomato dip in minutes

The biggest challenge with making tomato dip is getting the flavor just right. Add too little flavoring and it’s bland. But because it’s a small quantity, add too much of anything and it can be too intense.

The trick is to add just the right amount of lemon juice, basil, and garlic to complement but not take over. Keep in mind that tomatoes come in different sizes, so you may need to tweak, even if following the recipe.

To make it, you simply pulse it in the food processor for a few seconds.

That is it.

It’s so simple, especially if you’re already taking out the food processor for other dishes. You can double, triple, or even quadruple the recipe to cater to a larger crowd if needed.

It’s raw, and lasts well in the fridge. We’ve had it last 2-3 weeks easy. I store it in a round glass Pyrex bowl with a lid, making it easy to serve.

How to serve raw tomato basil dip

While we typically serve this tomato dip as part of a Challah & dips spread, it’s also fabulous as a relish or salsa.

Scoop it up with chips or crackers.

You can also treat it as a raw tomato sauce and use it in anything that would take well to tomato sauce. It’s tarter than the cooked variety. Toss it into pastas, dip breaded cheese sticks into it, or use it as a spread in sandwiches.

For those who are going to ask: I have NOT tried freezing it and I imagine that would alter the texture too much. It’s also a watery dip to begin with, and freezing it may add to that.

If you’ve had a different experience, do share in the comments below!

Easiest Tomato Dip Recipe

Makes about enough to fill an 8 oz deli container. Exact quantity will depend on the size of your tomato.

Ingredients

• One large beefsteak tomato
• 4 garlic cubes – or 4 cloves fresh
• 3 basil cubes – or about 1/3 packed cup fresh leaves
• 1 teaspoon lemon juice
• 1 Tablespoon Extra Virgin Olive Oil
• Salt, pepper to taste

You’ll also need a food processor, fitted with the S blade.

Instructions

Add all your ingredients to the food processor, and pulse for a few seconds at a time until you reach your desired consistency.

Notes

As you can see, I like to shortcut by using frozen basil and garlic cubes. I provided “fresh” measurements. I put my cubes into the food processor frozen solid. If you’d like to have more control over textured your tomato dip is, you can chop your basil and mince your garlic in advance, so that you can focus on getting the tomatoes right. Otherwise, just dump it all in and process.

What will you be serving tomato dip with? Comment below!

Yield: 6-8

5 Minute Tomato Dip

Prep Time: 5 minutes

Total Time: 5 minutes

Make this super easy tomato dip recipe to serve with challah or as a salsa! Delicious on toast with soft cheese, or as a dip to scoop up with chips too!

Print

Ingredients

• One large beefsteak tomato
• 4 garlic cubes - or 4 cloves fresh
• 3 basil cubes - or about 1/3 packed cup fresh leaves
• 1 teaspoon lemon juice
• 1 Tablespoon Extra Virgin Olive Oil
• Salt, pepper to taste
• (You'll also need a food processor, fitted with the S blade.)

Instructions

Add all your ingredients to the food processor, and pulse for a few seconds at a time until you reach your desired consistency

Notes

I like to shortcut by using frozen basil and garlic cubes. I provided "fresh" measurements. I put my cubes into the food processor frozen solid. If you'd like to have more control over textured your tomato dip is, you can chop your basil and mince your garlic in advance, so that you can focus on getting the tomatoes right. Otherwise, just dump it all in and process.

Keeps for about two weeks in the fridge.

I have never tried freezing it, but since it's a raw vegetable, it's not something I'd think would work.

Did you make this recipe?

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