I’ve made this recipe from HowSweetEats.com twice.
The first time, I allowed the cherry tomatoes to become perfectly collapse and blend seamlessly into the super cheesy dip; this time, I kept the tomatoes a bit more in tact, so there were almost chunks of tomato in the dip.
Honestly, both were extremely excellent and it doesn’t even matter which way you go.
- 1 pint grape tomatoes, halved
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 black pepper
- 12 oz cream cheese, softened
- 8 oz shredded mozzarella
- 8 oz shredded provolone*
- 1/4 cup shredded or grated Parmesan cheese
- 4 garlic cloves, minced
- 1/4 cup chopped basil
- 1/2 tbsp dried thyme**
- 1/2 tbsp chopped oregano
- chips, crackers, or bread for dipping
*I used my Ninja vegetable cutter to chop up sliced provolone.
**Or use 2 tbsp fresh.
The thing about this dish is that it needs to be served immediately, or kept warm as it’s served, as it can harden up over time.
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil and place tomatoes on top; drizzle with olive oil and salt and pepper. Bake tomatoes until tomatoes are collapsing and bursting; 20 to 30 minutes.
Meanwhile, combine in a medium bowl the cream cheese, 7 oz each of mozzarella and provolone, then Parmesan; stir in herbs, garlic, and tomatoes. Mix well and transfer to either a baking dish or a slow cooker dish.
I used a slow cooker because I was planning on serving it straight from it, to keep it warm.
Cover with remaining 1 oz each provolone and mozzarella. Cook in slow cooker on high or bake in already hot oven for 25 to 30 minutes.
This tastes shockingly similar to white pizza.
Makes 6 to 8 servings.