A creamy herb dip with yoghurt, cream cheese and Viking Herb Dip Mix, topped with roasted cherry tomatoes. Easy, and perfect for a grazing board.
A packet of dip mix in the pantry is one of the easiest ways to be ready for company. Stir it through yoghurt and cream cheese, add something simple on top, and you have a bowl that looks like you planned ahead.
This Viking Herb dip is exactly that. It’s creamy and herby, and the roasted cherry tomatoes on top add a sweet, jammy contrast. The dip takes about five minutes to stir together, and the tomatoes roast while you do something else.
Why You’ll Love This Dip Recipe
- Made from a pantry staple, ready whenever you need it
- Five minutes to mix, with the tomatoes roasting while you set the table
- Looks impressive on a grazing board or snack plate
- Leftovers are good on toast, with eggs or in a sandwich
Ingredients (Makes About 1 Cup of Dip)
For the dip
- ½ cup natural yoghurt
- ½ cup cream cheese, at room temperature
- ½ sachet Mette is Baking Viking Herb Dip Mix
For the roasted tomatoes and garnish
- A small bunch of cherry truss tomatoes
- Olive oil, for roasting and drizzling
- A pinch of salt
- A little extra Viking Herb Dip Mix, to garnish
How to Make Viking Herb Dip with Roasted Tomatoes
- Take the cream cheese out of the fridge and let it come to room temperature. This makes it much easier to mix smoothly.
- Preheat the oven to 200°C. Place the cherry tomatoes, still on the vine, on a lined tray. Drizzle with olive oil and sprinkle with salt.
- Roast for 15 to 20 minutes, until the tomatoes are soft and starting to blister. Leave them to cool slightly.
- In a bowl, mix the yoghurt and softened cream cheese together until smooth.
- Stir through the Viking Herb Dip Mix until evenly combined.
- Spoon the dip into a serving bowl and top with the roasted tomatoes.
- Finish with a drizzle of olive oil and a sprinkle of Viking Herb Dip Mix.
- Serve with gluten free crackers, fresh vegetables or alongside your favourite grazing board.
Tips for the Creamiest Dip
- Soften the cream cheese first. Cold cream cheese is hard to blend and can leave lumps.
- For the best flavour, let the dip rest in the fridge for 20 minutes before serving, so the herbs come through.
- Roast the tomatoes on the vine for a rustic look, and serve them warm or at room temperature.
- You can use dairy-free alternatives for the yoghurt and cream cheese if you prefer.
What to Serve with Viking Herb Dip
This dip pairs well with crackers, cucumber and carrot sticks, radishes or a simple cheese board. Any leftovers work well spread on toast with eggs, or tucked into a sandwich the next day.
We’d love to see your creations, tag us on Instagram @metteisbaking.
