Tomato-basil dip

Ingredients (4 servings):

• 1 pack of Aviko Grip ‘n Dip (600 g)
• 250 g cherry tomatoes
• 1 tbsp olive oil
• 1 clove of garlic
• Handful of basil leaves
• Dried chili flakes to taste

Method

Preparation time: 10 minutes
Oven: 20 minutes + cooling

• Preheat the oven to 200 ºC. Put the tomatoes in a baking dish and toss with the olive oil.
• Roast the tomatoes in the preheated oven for 20 minutes until soft and juicy. Let the roasted tomatoes cool down from the oven to room temperature.
• Put the roasted tomatoes with the released juice, garlic and basil leaves in the chopper. Puree until a rough dip.
• Season the dip with chili flakes or salt and pepper, and spoon into a bowl.
• Prepare the fries according to the instructions on the packaging and serve with the dip.