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Whipped Panela with Roasted Tomatoes

Serves: 4-6
This light and airy dip is a combination of whipped Panela cheese and honey roasted heirloom tomatoes.


Product Image

Whipped Panela

  • 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


  1. 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.
  2. Pour whipped cheese into a container with a lid and place in the fridge for at least two hours to thicken/chill.
  3. Preheat the oven to 350 degrees while you prep your tomatoes.
  4. Combine the tomatoes, sliced onion, garlic, olive oil, honey, salt, and pepper in a bowl and toss until well-combined.
  5. Line a baking sheet with parchment paper and spread tomato mixture evenly over the pan. Roast for 30-40 minutes. Let cool completely.
  6. 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!