Tuesday, December 18, 2012

Roasted Tomato Pizza Dip

This cheese dip is delicious! 
It is a LOT of cheese, so it couldn't be anything other than delicious! 
No, it is not good for you at all, but definitely worth indulging once a year :o)

Serve this hot out of the oven with your favorite bread or chips. We picked up some Sea Salt Pita Chips and they went great with this!
**WARNING**
If you make this for your next gathering, be prepared to break up the fights that are surely to ensue!


Ingredients
1 pint grape tomatoes, cut in half
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1.5 blocks of cream cheese, softened (12 ounces)
8 ounces shredded mozzarella cheese
8 ounces shredded Italian cheese blend
1/4 cup grated parmesan cheese
1 tablespoon garlic cloves
1/4 cup fresh basil, chopped
1 tablespoon fresh thyme, chopped
1/2 tablespoon fresh oregano, chopped
bread and crackers for dipping

Directions
Preheat oven to 400 degrees F. Place tomatoes on a foil lined baking sheet. Sprinkle with olive oil, salt, and pepper - toss to coat. Arrange in a single layer and roast for 20-25 minutes until bursting. Let cool.
While tomatoes are roasting, mix cream cheese with mozzarella and Italian cheese blend (reserve about 1 tablespoon each of mozzarella and cheese blend for topping). Stir in parmesan, fresh herbs and garlic and mix well. Transfer to an oven safe baking dish - I used an 8" square dish.  Top with reserved cheeses and bake for 25-30 minutes until golden an bubbly. Serve hot with bread and crackers for dipping.


recipe inspired by White Pizza Dip

2 comments:

  1. Interesting...My guess is it doesn't taste like pizza, but more like fresh herbs and roasted tonatoes??

    ReplyDelete
    Replies
    1. You would be correct! and cheeeeeeese - lots of yummy cheeeese!

      Delete

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