This Spicy Vodka Dip is a take on the beloved pasta sauce, reworked into something cool, creamy, and meant for summer snacking. The tomato paste and Calabrian chili get caramelized, a splash of vodka adds depth, and it all gets whipped into softened cream cheese. It’s familiar but unexpected, and it disappears fast once it hits the table.
What should I pair with this Spicy Vodka Dip?
For other fun summer appetizers, try my Peach & Bacon Pasta Salad, Panzanella Toscana and Italian Chopped Salad. For a backyard barbeque, this is great served with my Grilled New York or Ribeye Steaks. For aligher meal try my Chicken Spiedini or Italian Dressing Chicken.
📋 Recipe
Whipped Spicy Tomato Vodka Spread
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Equipment
- Small skillet
- Mixing bowl
- Whisk or hand mixer
- Food processor or blender (optional for extra smooth)
- Jar or blender for basil oil (optional)
- Serving bowl or shallow dish
Ingredients
Dip Base:
- 8 ounces cream cheese softened
- 2 tablespoons tomato paste
- 1 teaspoon Calabrian chili paste or more to taste
- 1 small garlic clove grated or finely minced
- 2 tablespoons olive oil
- 1 tablespoon vodka
- 2 tablespoons grated Parmesan or Pecorino Romano
- 1 to 2 tablespoons heavy cream or Greek yogurt to loosen
- Salt to taste
For Garnish:
- ½ cup olive oil for basil oil
- ½ cup fresh basil leaves
- 1 tablespoon more Calabrian chili paste optional
- Lemon zest or extra grated cheese optional
For Serving:
- Warm focaccia
- Crackers or crostini
- Raw veggies
- Sliced baguette lightly toasted if desired
Instructions
- Caramelize the base: In a small skillet, heat 2 tablespoons olive oil over medium-low. Add tomato paste, grated garlic, and Calabrian chili paste. Stir often and cook for 4 to 5 minutes until the mixture darkens in color and becomes fragrant.
- Deglaze with vodka: Pour in the vodka and cook for 1 to 2 minutes, stirring constantly, until the alcohol cooks off and the mixture is glossy and jammy. Let cool completely.
- Whip the dip: In a mixing bowl, combine softened cream cheese, the cooled tomato-vodka mixture, grated cheese, and cream or yogurt. Whip until smooth using a whisk or hand mixer. Add salt to taste. Optional: blend for an extra silky texture.
- Make basil oil (optional): In a blender or small jar, blend ½ cup olive oil with basil leaves and a pinch of salt until bright green. Strain or use as-is.
- Chill the dip: Refrigerate for at least 30 minutes or up to 2 days before serving.
- Finish and serve: Spoon dip into a shallow bowl. Drizzle with basil oil and a spoonful of crushed calabrian chilis. Top with optional lemon zest or extra cheese. Serve cold with crackers, warm bread, or fresh vegetables.
Notes
- Peppers too hot? Sub crushed red pepper for a milder version.
- Skip the vodka if needed—add a splash of broth or water instead.
- Can be made fully ahead, just garnish right before serving.
- Serve it alongside roasted veggies or as a spread on sandwiches.
- Leftovers make an excellent bagel schmear (trust me).
💭 Recipe FAQs
Yes — you can skip the vodka if needed. Just add a small splash of water or broth when caramelizing the tomato paste to loosen the mixture. The flavor will still be rich and balanced, and the dip will keep its creamy texture.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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