White Pizza Dip

By S. Danford

Ingredients

• 1 pint grape tomatoes, sliced in half
• 1 t olive oil
• 1/4 t salt
• 1/4 t 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 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 2 T fresh chopped thyme leaves
• 1/2 T freshly chopped oregano leaves
• Crackers, bread, or chips for serving

Preparation

Step 1

Preheat oven to 400
Lina a baking sheet with foil and place tomatoes on top.
Sprinkle with olive oil and salt.
Roast for 20-25 minutes until bursting.
Set aside.
While tomatoes are roasting, mix cream cheese with about 7 oz each of the provolone and mozzarella. Then add parmesan.
Stir in garlic, herbs, and roasted tomatoes.
Mix well.
Transfer mixture to an oven safe baking dish.
Sprinkle with remaining provolone and mozzarella.
Bake for 25-30 minutes or until top is golden and bubbly.
Serve immediately with crackers, chips, or toasted bread.

Yields 6-8 servings