WHITE PIZZA DIP

By grinder

Ingredients

• 1 pint grape tomatoes, cut in 1/2
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 oz. cream cheese, softened
• 8 oz. mozzarella cheese, freshly grated
• 8 oz. provolone cheese, freshly grated
• 1/4 cup finely grated parmesan cheese +
• 4 garlic cloves, minced or pressed
• 1/4 cup fresh chopped basil leaves
• 2 tablespoons fresh chopped thyme leaves
• 1/2 tablespoon fresh chopped oregano leaves
• Crackers, bread or chips for serving

Preparation

Step 1

Preheat oven to 400°F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast 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 {6×4 round} Sprinkle with remaining provolone and mozzarella. Bake 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.