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This Roasted Tomato and Bacon Dip is sponsored by Hunt’s® tomatoes. All opinions are 100% mine.
This coming Sunday, we’ll be watching our hometown team play in the big game with a dish of this delicious and Creamy Roasted Tomato Bacon Dip right in front of us!
I’m not one for bragging, but we really scored a touchdown with this recipe…it is so good!
We started with a few cans of Hunt’s Diced Tomatoes (we used their Fire Roasted diced tomatoes in today’s recipe, but any variety will work) and sautéed them with garlic, onions and seasonings until the juices reduced and the flavors intensified.
After a quick roast in the oven, we spread the Hunt’s Diced Tomatoes in the bottom of a casserole dish. Then we topped the tomatoes with dollops of cream cheese, shredded Colby Jack cheese, Romano cheese and crumbled bacon – then baked it until hot and melted.
Just before serving, we topped our Creamy Roasted Tomato Bacon Dip with a generous sprinkle of more crispy bacon.
Serve with toasted baguettes or your favorite chips.
Hunt’s Diced Tomatoes come in several varieties and all Hunt’s products are 100% natural and non-GMO, with no artificial preservatives.
Hunt’s peels all of its diced, whole and stewed tomatoes with FlashSteam™ – which is a process that uses steam from simple hot water. And because Hunt’s peels their tomatoes with FlashSteam™ instead of chemicals like lye*, that also means no chemical by-products go back into the earth.
For more information about Hunt’s tomatoes, visit them online or follow them on Facebook, Twitter and Pinterest. #HuntsDifference
*Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
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Creamy Roasted Tomato Bacon Dip
Note: Finished dip will yield 5 cups in volume, so select an appropriate sized casserole dish.
- 1 pound bacon
- 1 cup diced onion
- 2 tablespoon fresh garlic, minced
- 2 14.5–ounce cans Hunt’s Fire Roasted Diced Tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry thyme
- 1 teaspoon dry oregano
- 8-ounce tub softened whipped cream cheese
- 1 cup Colby Jack cheese, shredded
- 1/2 cup Romano cheese, grated
- 1 baguette
- 2 tablespoons olive oil
- Cook the bacon until crisp in a large oven proof sauté pan and reserve two tablespoons of the bacon fat. Discard the remaining bacon fat or save for another recipe. Cut the cooked bacon into small pieces or crumble by hand. Set aside.
- Preheat oven to 425 degrees F.
- Reheat the two tablespoons of bacon fat over medium high heat and add the onions. Cook for three minutes then add the garlic.
- Cook the garlic and onions for one more minute then add the two cans of tomatoes including the juice as well as the salt, pepper, thyme, and oregano.
- Stir once then place the pan in the oven and roast for 30 minutes, stirring once halfway through.
- Remove from the oven and lower oven heat to 375 degrees F.
- While tomatoes are roasting, mix cream cheese, Colby jack and Romano in a medium bowl. Mix in all but ¼ cup of the crumbled bacon.
- Pour the roasted tomato mixture into the casserole dish and then spread the cheese and bacon mixture over the top. Does not need to be spread to the edges.
- Bake for 45 minutes uncovered.
- While mixture is baking, slice baguette on the bias into half inch slices, brush both sides with the oil and grill on a ribbed grill pan for a few minutes on each side.
- Remove the dip from the oven, sprinkle the top with the reserved crumbled bacon and serve with toasted baguette slices.
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This is a sponsored conversation written by me on behalf of Hunt’s . The opinions and text are all mine.
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