White Pizza Dip
Ingredients
- 1 pint grape tomatoes
- 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 {mine came sliced so I just tore it into pieces}
- 1/4 cup finely grated parmesan cheese + more for garnish
- 4 garlic cloves minced or pressed
- 1-2 T Italian seasoning
- baked pizza crust for dippers
Instructions
- 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 Italian seasoning, garlic and roasted tomatoes, mixing well to combine.
- Transfer mixture to an oven-safe baking dish {I used a 2 quart oval casserole}. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with pizza crust dippers.