I made this dip on the 4th of July.
I took it to a little gathering of peeps.
I was early to the party. This is not rare, as my mother scarred me for life and gave me a severe complex about punctuality because I spent most of my pre-pubescent years standing on the street outside of my dance studio, bawling my eyes out (literally) but telling people who walked by that I “had allergies,” waiting for her to pick me up 45 minutes after class ended.
But anyway. It’s not that big of a deal. Clearly.
White Pizza Dip
serves about 6-8
- 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
- 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.