Wednesday, July 25, 2012

White Pizza Dip


When you are at the beach in the dead of summer one would think we would err on the side of light, cool, crisp appetizers, but someone is going to have to explain to me how I am supposed to want veggies and ranch dip when I am presented with White Pizza Dip!  It's just not possible....I can't get it out of my head and it is all I want to try!

This is basically what happened when I was at the beach with my family and was aimlessly flipping through some food blogs while I waited for everyone to get ready to head down to the beach.  Once I came across this recipe on one of my favorite food blogs (www.howsweeteats.com) I was a gonner....dunzo.....one-track mind!  We were simply going to have to have this for an appetizer before dinner.

As it turns out this is the perfect dish to take to a party as it is easy to assemble, simple in its list of ingredients and a crowd pleaser to put it mildly.  The only downfall is that it makes a TON so next time, unless I am taking it to a party, I will at least cut it in half as it was more than my family could eat, especially before dinner!

White Pizza Dip

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.
If I was taking this to a party I would go ahead and bake it in advance, cover it in aluminum foil and take so that by the time you arrive it has cooled enough to eat!
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