With Sweet Dreams and Even Sweeter Days

Monday, July 30, 2012

White Pizza Dip


I feel the need to keep this post short and sweet.

This is essential summer food.

In my life that translates to food eaten right out of the oven or off the grill on easy paper plates... before heading outside to have a bonfire, beer, and pool times.

A.K.A the best kind of food in my opinion.

Some notes on this recipe.  If you're on a diet, you might not want to make this.  If you're trying to eat healthy, you probably don't want to make this.  If you want to consume some of the best thing ever.... you definitely want to make this.


Oven roasted sea salted tomatoes are mixed with some fresh herbs and four different types of cheese and then baked to perfection.  The result is dangerous.  Dangerous.  DAN-GER-OUS.

I'd definitely recommend making this for a gathering.  Rest assured though if there are only 4-5 people around, it can still be finished within 15 minutes - it just might lead to a cheese coma.

Not that I know that from experience or anything.

In other news, I might never be hungry again.

Worth it.

So worth it.



White Pizza Dip
Serves 8-10

Ingredients:
- 1 pint grape tomatoes (halved)
- 1 tsp olive oil
- 1/4 tsp sea salt (or regular)
- 1/4 tsp fresh cracked pepper
- 12 oz softened cream cheese
- 8 oz mozzarella cheese (shredded)
- 8 oz provolone cheese (shredded)
- 1/4 cup grated parmesan cheese (plus more to garnish)
- 1/4 cup finely chopped fresh basil leaves
- 4 garlic cloves (finely minced)
- 3-4 sprigs of fresh oregano (stems removed and leaves finely chopped)
- crackers or chips for serving

Directions:
Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil and place tomatoes on it.  Sprinkle with salt and olive oil and bake for 20-25 minutes (or until bursting).  In the meantime mix cream cheese with 7 oz each mozzarella and provolone, the parmesan, herbs, garlic, and pepper.  Mix until well combined.  Gently stir in tomatoes until combined.  Pour into an oven proof baking dish (one preferably not too large, but most will do) and spread evenly.  Top with remaning mozzarella and provolone and bake for an additional 20-25 minutes (until bubbly).  Serve warm and try not to enter a cheese coma.  Harder than you may think.  Enjoy.


Recipe adapted from: How Sweet Eats

27 comments:

  1. This sounds like the most amazing dip of all time, and I will be making it tomorrow. No promises about the cheese coma thing though. :)

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    1. awesome! feel free to let me know how it goes! the cheese coma is mostly unavoidable. :) thanks for stopping by and commenting, come back anytime!

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  2. This looks amazing--definitely will make this for our annual Labor Day neighborhood weekend at the lake!!

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    1. feel free to let me know how it goes! i certainly love it. thanks for stopping by and come back anytime! :)

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  3. Try adding some artichoke hearts and sauteed mushrooms and serving it with homemade pita chips= divine! Thanks for sharing!

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    1. Wow what a great idea! I'll definitely try that next time. Thanks so much for stopping by, come back any time :)

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  4. I'm making this right now for a Christmas party. I have many coworkers, who love cheese dips. I hope this is a big hit.

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    1. I hope it's a hit! Cheese loving co-workers are obviously the best co-workers. Thanks for stopping by and come back anytime!

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  5. Oh. My. LORD. This stuff is my new "crack!"

    I think you should receive a Nobel prize for cooking. If they don't have one it should be named after you.

    I'm making this for the 2nd time in 1.5 weeks. No party or gathering is afoot. Just me and cheese-loving roommate here in central Ohio giving thanks for you and your magical recipe!

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    1. KtB, you sound like my kind of person. Eating this with one other person sounds like a challenge I'd be up to. I'm glad you like it so much! Enjoy. :)

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  6. I found this recipe on Pinterest and decided to give it a try. I was using ingredients from my pantry and I only had dried herbs. This still came out fabulous! I can't wait to try it with fresh herbs and mini pepperoni! Delish!

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    1. I'm so glad you liked it! Mini peps sound like a wonderful addition. Thanks so much for commenting and come back anytime. :)

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  7. I am thinking of adding some cooked spinach and artichoke hearts- Mmmmmmmmmmmm!

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    1. Sandi, this sounds like an absolutely wonderful idea. Think I may have to try that one myself! Thanks so much for stopping by and come back anytime!

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  8. This looks delicious cant wait to make it.. I`m wondering if There is any
    way To make it healthy but then would that ruin the taste..

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    1. It's possible. I'm all for eating healthy when I can but with this I go all the way. If you have good results feel free to report back! Thanks so much for stopping by and come back anytime!

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  9. Thank you for the recipe. I'm currently watching what I eat, but my birthday is in August and I'm going to make it, and eat it.

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    1. so worth it! thanks so much for commenting and come back soon! :)

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    2. also happy early birthday!

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  10. Made it a few hours ago, I added pepperoni, this is very addicting, but so goodddd. Thanks for sharing

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    1. sounds like an awesome addition! thanks so much for commenting and come back soon :)

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  11. I cant' wait to try this! First though, I wanted to confirm a portion of your baking instructions for roasting the tomatoes. Above you stated to roast the tomatoes for "2-25 minutes" however that seems like a very wide range. How long should the tomatoes be roasted for? Please advise as I am going to make this for my nieces 3rd birthday party this Saturday.

    Thank you!

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    1. Terrible typo! Thank you SO much for the catch. The tomatoes go in for 20-25 minutes or until bursting. Hope this gets to you in time and it's a hit! Thanks so much for stopping by and come back anytime!

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  12. Coming back to this recipe once again....everyone raves over it...great with fritos and paired with healthier appetizers to balance this super rich dish. Thank you!!!

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    1. So glad you love it! Thanks for commenting and come back anytime! :)

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  13. This is amazing, my husband said "even on a frito it tastes delicious".

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  14. Fabulous!! I used sun dried tomatoes to save time and added the mini pepperonis. Served with Mediterranean Pita chips this was to die for!!!!!

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