DIPS. Everyone loves a good dip. And if you don't, we shouldn't be friends.
As easy as it is to run to the store and pick up a container of pre-made dip, trust me, homemade dips are SO much better. Don't get me wrong, I buy pre-made dips all the time, but making your own is so much better for a special occasion.
When my friends and I had crafts day a few weeks ago, the fatty in my wanted to make something cheesy good. That something cheesy good was this dip. I had a hunch it would be a crowd pleaser.
The result? This dip was gone in about 30 seconds. Ok, maybe 60.
This dip is easy make and serves about 6-8 people (or about 4 hungry hippos)
1 teaspoon olive oil
1 pink grape tomatoes, cut in half
1/4 teaspoon salt
1/3 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
1 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
Crackers, chips or bread for dipping
Preheat over 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 mins, until bursting. Set aside.
While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and
mozzarella, then add the parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine.
Eat & Enjoy!