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🍅 Roasted Cherry Tomato and Yogurt Dip (With Toasted Sourdough)
A Mediterranean-Inspired Vegan Dip Bursting with Flavor
If you’re looking for a plant-based appetizer that feels gourmet without the stress, this roasted cherry tomato and vegan yogurt dip is it. Sweet, jammy cherry tomatoes roasted to perfection with garlic and red onion, spooned over zesty lemon-herb yogurt — it’s the kind of dish that looks fancy but comes together with pantry staples and one baking tray. 🙌
It’s perfect for spring and summer get-togethers, brunch spreads, or cozy nights with a slice of toasted sourdough and a glass of wine. Plus, it’s totally vegan, gluten-free-friendly (just switch up the bread), and ready in under 40 minutes.
đź’¬ What Makes Roasted Cherry Tomato and Yogurt Dip So Addictive?
- Deep umami flavor: Roasting the tomatoes brings out their natural sweetness while the garlic and tomato paste add savory depth.
- Creamy contrast: The cool, herbed yogurt balances the warmth of the roasted topping beautifully.
- Fresh & bright: Lemon zest and parsley give it that fresh, tangy lift that keeps you coming back for more.
- Versatile pairing: Serve it with bread, crackers, or even spoon it onto roasted veggies or grain bowls.
This isn’t your average hummus or guac. It’s a next-level vegan dip you’ll crave again and again.
🥄 How to Make Roasted Cherry Tomato and Yogurt Dip (Quick Guide)
Toss cherry tomatoes, red onion, garlic bulb, tomato paste, olive oil, and spices on a baking tray.
Bake until tomatoes are blistered and garlic is soft.
Squeeze roasted garlic into the tomatoes and mix.
Stir plant-based yogurt with sesame paste (tahini), lemon zest, juice, parsley, salt, and pepper in a mixing bowl.
Spread yogurt on a plate, top with the tomato mix, garnish with parsley, and serve with toasted sourdough.
🥖 What to Serve With Roasted Cherry Tomato and Yogurt Dip
This dish was made to be scooped, swirled, and shared. Here are a few delicious ways to enjoy it:
- Sliced and toasted sourdough (the classic move)
- Pita chips or flatbread
- Crackers or gluten-free crispbreads
- Fresh veggie sticks like cucumber, bell pepper, or endive
- As a topping for grain bowls, pasta, or baked potatoes
Hosting? Serve it on a platter with a variety of dippers and let people DIY their perfect bite.
🧠Pro Tips for the Perfect Roasted Cherry Tomato and Yogurt Dip
- Use quality tomatoes. The sweeter the cherry tomatoes, the better the final result.
- Don’t skip the garlic. Roasted garlic is mellow, sweet, and completely worth it.
- Thick yogurt is key. Choose a plant-based yogurt with a creamy texture — avoid anything too runny.
- Layer don’t mix. Spread the yogurt, then spoon the tomatoes on top for a gorgeous presentation and flavor contrast.
- Make ahead. Roast the tomatoes and mix the yogurt a day in advance, then assemble just before serving.
❓ FAQ – Roasted Cherry Tomato and Yogurt Dip
Yes! You can roast the tomato mixture and prepare the yogurt sauce up to 3 days ahead. Store them separately in the fridge and assemble just before serving.
A thick, unsweetened plant-based yogurt works best. Coconut, soy, or cashew-based yogurts are great — just make sure they’re plain and tangy.
The dip itself is gluten-free. Just serve it with gluten-free bread or crackers if needed.
Totally! Add crispy roasted chickpeas or a scoop of white beans to the tomato mixture for extra protein.
Try fresh basil, dill, or chives for a different herby twist. Even a bit of mint works beautifully.
🌿 Final Thoughts on Roasted Cherry Tomato and Yogurt Dip
This Roasted Cherry Tomato & Yogurt Dip is everything: vibrant, healthy, easy, and wildly delicious. Whether you’re whipping it up for a party or treating yourself to something special, it’s bound to be a hit.
Let the tomatoes roast while you mix the yogurt, toast some sourdough, and boom — you’re serving restaurant-quality flavor in your own kitchen.
Fresh, fast, and full of flavor — get inspired with Dr. Vegan’s recipe collection!
Roasted Cherry Tomato and Yogurt dip
Equipment
- Baking sheet
- Mixing bowls
- Chef's knife
- Citrus zester
- Garlic press (optional)
- Spoon or spatula
Ingredients
- 300 g cherry tomatoes
- 1 tbsp tomato paste
- 1 pc small red onion (thinly sliced)
- 1 whole garlic (top sliced off)
- 2-3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- Salt & pepper to taste
For the Yogurt Sauce:
- 1-2 cups plant-based yogurt
- A handful of fresh parsley (finely chopped)
- Zest of 1 lemon
- Juice of ½ lemon (or to taste)
- Salt & pepper to taste
- 2 tbsp Sesame Paste (tahini)
To Serve:
- Extra parsley for garnish
- Fresh sourdough bread, sliced and toasted
Instructions
- Preheat the oven:– to 400°F (200°C).
- Prepare the tray:– Add cherry tomatoes, tomato paste, sliced onion, and the garlic bulb to a baking tray. Drizzle with olive oil and sprinkle with oregano, chili flakes, salt, and pepper. Toss gently to coat.
- Bake:– for 25–30 minutes until tomatoes are blistered and soft, and the garlic is roasted.
- Make the yogurt sauce: – In a bowl, combine the yogurt, sesame paste, parsley, lemon zest, lemon juice, salt, and pepper. Stir well and keep chilled.
- Finish the tomatoes:– Once roasted, squeeze the garlic cloves out of the bulb and stir them into the tomato mixture.
- Assemble:– Spread the yogurt on a plate, top with the roasted tomato mixture, garnish with parsley.
- Serve:– with toasted sourdough bread and enjoy!