Well it was a disastrous dinner with friends. I tell you the Hindenburg had nothing on this evening. (well the last hour anyways) but one good thing came of it, this recipe. I had been wanting to make it for a while, but so many pounds of cheese seemed (ok not seemed but is) an obscene amount of cheese to make for 3.5 appetites. So, a cookout seemed to be the time for it. Despite the fact it said serve immediately, it traveled well and I just put it in to oven at like 250 for about 15 minutes, covered with foil, to make sure it was nice and hot and spreadable. It was well received by all, including my husband and his thing about tomatoes. It was easy to put together. It did take a bit of time because of the roasting of the tomatoes, but that was inactive time. It is a great warm dip. With football coming up, you will be a hit with this vat of hot bubbling cheese. Now, it is not healthy, but in moderation;)
White Pizza Dip
1 pt grape tomatoes,tomatoes cut in half
1 t olive oil
1/4 t salt
1/4 t pepper
1 1/2 (12 ounces) blocks cream cheese,softened
8 ounces mozzarella cheese freshly grated
8 ounces provolone cheese freshly grated
1/4 c finely grated parmesan cheese + more for garnish
4 garlic cloves,minced or pressed
1/4 c freshly chopped basil leaves
2 T freshly chopped thyme leaves
1/2 T 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.