Cheesiest Pizza Dip

You guys, there was so much cheese going on here that I didn’t even know what to do.
Actually, me and no more than 6 other people knew exactly what to do.
photo 2
We took this thing down like it was our jobs.
We then suffered through cheese-induced comas for the next three days. And by “suffered” I mean loved every second of it. I would literally die for this dip.
photo 1
There’s no denying that this is NOT one of those lightned up recipes that I throw out there from time to time. This thing is a full on calorie bomb and I love it. I freaking love it.
It’s so simple to mix all the cheeses together, and I love the flavor that those sweet little cherry tomato morsels take on when you roast them. Toss some herbs and garlic in here and you’ve got a bowl of melted cheese that tastes like pizza. I couldn’t even contain myself   long enough around this dip to get decent pictures.
photo 3
This is 5 minutes in… Enough said.

Recipe

  • 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
  • 16 oz italian cheese, shredded (I used a combination of mozzarella, provolone and parmesan)
  • 1/4 cup finely grated parmesan cheese plus more for garnish
  • 5 garlic cloves, minced
  • 1/4 cup freshly chopped basil leaves
  • 2 teaspoons dried chopped thyme leaves
  • 1/2 tablespoon freshly chopped oregano leaves
  • crackers, bread or chips for serving

Heat your oven to 400 ° F. Line a baking sheet with foil and evenly distribute tomatoes on the sheet. Add olive oil, salt and pepper and coat the tomatoes. Roast for about 20 minutes, or until the skins of the tomatoes are wrinkled. Remove from oven and set aside.

In the meantime, simply combine all the cheeses together in a large bowl. Mix in the herbs. Then gently fold in the tomatoes. Spoon the entire mixture into a oven safe dish (mine was 6 x10 inches) and sprinkle  extra parmesan cheese on top. Bake in a 400 ° F oven for 20-30 minutes, until cheese is golden brown and bubbly. Let cool and serve.

I may have skipped the cooling step, and it was totally worth it.

Adapted from How Sweet Eats

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