Friday, December 20, 2013

Giada's Creamy Tomato-Basil Dip with Lavash Crackers

I am a dip fan. Give me bowl of something delicious to scoop up with a chip or cracker and I am happy. Make it a warm dip and I am happier still. this simple Creamy Tomato-Basil Dip from Giada's Feel Good Food is right up my alley. Savory and cheesy on the crisp lavash crackers, it's perfect for a holiday pupu platter. 

Giada says, "Lavash is an unleavened Mediterranean bread that's super flat, even flatter than pita. It makes great chips. The dip evolved from a pasta sauce I used to like as a kid: in a pinch one time, with guests on their way. I repurposed the ingredients as a dip and everyone loved it! Leftovers make a nice accompaniment to chicken." 

Note: I made a few small changes in red below--adding powdered garlic and fresh basil to my dip and some Italian seasoning and black pepper to my crackers. I used some of my leftovers on pasta and it makes for an excellent sauce too. 

 Creamy Tomato-Basil Dip with Lavash Crackers
Adapted from Giada's Feel Good Food by Giada De Laurentiis
(Serves 6)

1 (9 x 12-inch) piece of whole wheat lavash bread (I couldn't find whole wheat & used the regular sandwich flat breads at my local supermarket)
1 Tbsp extra-virgin olive oil
(For my chips, I added about 1 1/2 tsp of Italian seasoning, a light sprinkle of sea salt & a few turns of freshly ground black pepper)
1 cup tomato-basil sauce
(To my sauce I added 1 tsp garlic powder and 2 Tbsp chopped fresh basil)
1/4 cup (2 oz) crumbled creamy Gorgonzola cheese, at room temp
1/4 cup (2 oz) mascarpone cheese, at room temp
Preheat oven to 375 degrees F. 

Cut the lavash into 1 x 4-inch strips. Arrange on a rimmed baking sheet in a sangle layer. Drizzle with olive oil. (I then sprinkled the chips with my seasonings.) Bake until crisp, 5-6 minutes. Set aside to cool. 

In a medium saucepan, bring the tomato sauce (+ garlic powder and fresh basil) to a simmer over medium heat. Cook for 5 minutes. Remove the pan from the heat and whisk in the Gorgonzola and mascarpone until incorporated.

Pour the dip into a serving bowl and serve the chips alongside

Nutritionals: Per Serving: Calories: 159, Protein: 5g, Carbs: 12g, Fiber: 2g, Total Fat: 10g, Sat. Fat: 4g, Sodium 327 mg

Notes/Results: This is a great winter party dip--warm and full of flavor. The mascarpone mellows the Gorgonzola and the result is just a rich cheesy flavor so this would be a good one to sneak by your blue cheese haters. ;-) The jarred sauce I had on hand was not particularly chunky--I will choose a chunkier sauce next time. I wanted to add some extra flavor so I added the powdered garlic and fresh basil to the sauce which I liked. The lavash crackers were perfectly crisp and I liked their thinner texture more than homemade pita chips--I will definitely make them again.

After I filled my dip bowl, I had some left in the cooking pot and I cooked up a couple of servings of spaghetti and stirred it into the dip with just a bit of the pasta boiling water--yum! I would make it just to eat with pasta. 

It's Potluck week at I Heart Cooking Clubs and a chance to make any Donna Hay dish or a dish from any of the previous IHCC chefs. Check the linkys on the post to see the different dishes everyone made.  

Happy Aloha Friday!


  1. Great use of a pantry item, doctoring up jarred tomato sauce to make this fabulous dip! Love the changes you made to the crackers so that they're yummy tasting on their own.

  2. I'll take a few scoops of this! Actually I might bring it to Christmas...hmm.

  3. This looks really good! So simple and yet I can imagine the wonderful flavours of this dip!

  4. I'm not a Giada fan, but this dip looks really yummy! I like the idea of mixing it with pasta too.

  5. GGorgeous color and consistency. So creamy

  6. Great recipe! Your picture of the lavash crackers and star-shaped bowl of dip is pretty perfect too!

  7. Couscous & ConsciousnessJanuary 5, 2014 at 2:44 PM

    Oh yum, Deb! Tomato, Gorgonzola & mascarpone - this dip has my name all over. Love the changes that you made, and I know I would definitely love this over pasta.


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