Easy Tomato Dip Recipe

One morning I felt like eating a malawach – fried butter puff pastry. Classically it comes with diced fresh or can tomato dip. I didn’t have either, but I had tomato paste so I came up with this easy dip.

1 small can tomato paste

1/3 bunch (about 1/3 cup) stalks and leaves of parsley, preferable Italian flat leaf

½ cup buttermilk or plain yogurt

1 tablespoon of your beloved vinegar

½ teaspoon Chinese garlic chili sauce (if you don’t have the sauce use 1 small garlic clove and ½ teaspoon chili flakes)

salt, pepper to taste

Then add the rest of ingredients into the food processor and combine them for minute or so.

This dip is awesome with vegetables, shrimp and meats. It will be perfect even as a sandwich spread with deli meats.

My “Twist” for this recipe: add 2 tablespoons of chopped fresh sage. It gives very earthy aroma and flavor to the dip.

Cheers,
Victoria Paikin