Gameday Grub: White Pizza Dip

Even though Auburn's football season has concluded, by no means is dip season over. I believe that the first time I enjoyed this dip was at Laurie's birthday bash this summer. Nat brought the dip and we've requested it multiple times since. On Saturday, Witt and Ashley were hosting our Supper Club after the SEC Championship. I signed up to bring an appetizer with this dip in mind. It didn't disappoint. I followed the recipe fairly closely, just substituting dried oregano and thyme for fresh, and an Italian cheese blend (Publix brand) for the mozzarella and provolone. If you have a holiday party coming up, I'd highly recommend the recipe!

White Pizza Dip
Recipe from How Sweet It Is
serves about 6-8

Image from How Sweet It Is

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. 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.