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.
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