White Pizza Dip

Photo by Chad Y.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pint grape tomatoes, tomatoes cut in half

  • 1

    teaspoon olive oil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1 1/2

    (12 ounces) blocks cream cheese, softened

  • 8

    ounces mozzarella cheese, freshly grated

  • 8

    ounces provolone cheese, freshly grated

  • 1/4

    cup finely grated parmesan cheese + more for garnish

  • 4

    garlic cloves, minced or pressed

  • 1/4

    cup freshly chopped basil leaves

  • 2

    tablespoons freshly chopped thyme leaves

  • 1/2

    tablespoon freshly chopped oregano leaves

  • crackers, bread or chips for serving

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside. While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.

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