Quick and Easy!

Southwest & Chive Dip Tomato Cups

Serves: 4


  • 4 Early Girl or other medium size tomatoes (firm, not too ripe)
  • 1/2 cup home made mayonnaise
  • 1 whole egg
  • 3 oz Bella Sun Luci extra virgin olive oil
  • 1 TB red wine (or other) vinegar
  • 1/2 tsp Dijon mustard
  • 3 oz sour cream
  • 3 oz cream cheese
  • 2 TB finely grated parmesan cheese
  • 1 tsp minced garlic
  • 2 TB Bella Sun luci Bruschetta
  • 1/2 bunch chives
  • 1/2 tsp paprika
  • 1 small pinch cayenne
  • salt & pepper to taste


  • Directions for Mayonnaise: Put egg, vinegar, and Dijon mustard into blender or small food processor. Blend till smooth and then drizzle olive oil to emulsify; taste and adjust seasoning.
  • Cut the tops off of the tomatoes. Reserve the tops for another dish in the future.
  • Gently hollow out the tomatoes with a melon baller or a grapefruit spoon.
  • Discard the insides of the tomato. Set aside the 4 tomato cups on a paper towel.
  • Divide the mayo evenly into two mixing bowls. One bowl will become the chive dip, the other will become the southwest dip. *(you can substitute store-bought mayo if necessary)
  • For the Chive Dip, put 2 oz sour cream and 2 oz cream cheese into one bowl.
  • Put 1 TB parmesan, 1/2 tsp garlic, and 1/4 bunch chopped chives (reserving few for garnish) into each bowl.
  • For the Southwest Dip, put 1 oz sour cream and 1 oz cream cheeses into the other bowl.
  • Put the Bruschetta, paprika, and cayenne into the Southwest dip.
  • Taste and adjust seasoning of both dips.
  • Fill two tomato cups with each of the dips.
  • Garnish with remaining chopped chives.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746