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.
So worth it.
White Pizza Dip
- 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
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