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!
If you make this for your next gathering, be prepared to break up the fights that are surely to ensue!

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

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


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

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


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