Red Devil, Roasted Tomato and Basil Dip

25th May 2018

This is a really simple recipe which allows the flavour of the cheese to shine through. It’s a great alternative to hummus.


200g Ripe Tomatoes roughly chopped
100g Red onion roughly chopped
1 tbsp Extra virgin olive oil
1 tbsp Corn flour
200g Snowdonia Red Devil crumbled
2 Sprigs fresh basil


  • Heat the oven to 180c
  • Roughly chop the tomatoes and onion and place with all other ingredients (except the cheese and basil) in a bowl.
  • Mix together and then place on a baking tray in the oven and roast or 15mins or until soft and lightly brown. Leave to cool.
  • Crumble the Red Devil into chunks.
  • Add the roasted mix to a food processor with the cheese and fresh basil.
  • Blend until smooth and have achieved a thick consistency.