Serves: 4-6 This light and airy dip is a combination of whipped Panela cheese and honey roasted heirloom tomatoes.
8 oz Rizo Bros Panela
½ cup sour cream
½ lemon – juiced
1 garlic clove
½ tsp olive oil
¼ tsp salt
Honey Roasted Tomatoes
1 dry pint heirloom tomatoes – sliced in half
½ sweet onion thinly sliced
3 garlic cloves sliced in half
2 tbsp olive oil
2 tbsp honey
1 tsp salt
½ tsp black pepper
2-4 fresh oregano sprigs
In a food processor, add the panela and sour cream and pulse until the Panela is broken up. Add the juice from½ lemon, garlic, olive oil, salt, and pulse until smooth. Be careful not to over mix as that will make the mixture too thin.
Pour whipped cheese into a container with a lid and place in the fridge for at least two hours to thicken/chill.
Preheat the oven to 350 degrees while you prep your tomatoes.
Combine the tomatoes, sliced onion, garlic, olive oil, honey, salt, and pepper in a bowl and toss until well-combined.
Line a baking sheet with parchment paper and spread tomato mixture evenly over the pan. Roast for 30-40 minutes. Let cool completely.
To assemble the whipped panela “dip”, pour the whipped panela mixture into a serving bowl and top with roasted tomatoes. Drizzle with the juice from the roasted tomatoes. Serve with fresh veggies or toasted bread!