My sister-in-law gave me this popular Mexican dip to serve with tortilla chips, and it always sells out quickly! The base of the dip is cream cheese, which makes it exceptionally thick and scoopable. It is made much more filling and delicious with seasoning beef and vegetables. You might wish to make two batches of food. With tortilla chips on the side.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch fresh basil, divided
- 1 bunch chopped fresh thyme
- 3 cloves garlic, minced
- 1 lemon, zested and juiced, divided
- sea salt to taste
- ground black pepper to taste
- 4 (6 ounce) tilapia fillets
- olive oil, divided
- 2 cups cherry tomatoes, halved
- 1 shallot, finely chopped
- 2 tablespoons balsamic vinegar
- ¼ cup balsamic vinegar
Instructions
- Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil.
- Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish.
- Bake in the preheated oven for 10 minutes, until fish is starting to flake.
- Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 2 g |
| Sodium | 206 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Cooked at 425 for 20 minutes plus about 3 minutes broiling. Be sure to make the reduction right before serving; I set mine aside and it gunked up at the bottom of the pan and was unusable.
It need more flavours