“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

White Pizza Dip


1 pint Grape Tomatoes, cut in half
1 TB olive oil
1/4 tsp Salt
1/4 tsp Pepper
12 oz (1 1/2 blocks) Cream Cheese, softened
8 oz. Mozzarella Cheese, grated
8 oz. Provolone Cheese, grated
1/4 cup Parmesan cheese, (the Kraft brand that's grated)
4 garlic cloves, minced
1/4 cup Fresh Basil, chopped (or 2 1/2 TB dried Basil)
2 TB Fresh Thyme, chopped ( or 2 tsp. dried Thyme)
1/2 TB Fresh Oregano, chopped ( or 1/2 tsp. dried Oregano)
“You are my witnesses,” declares the Lord, “and my servant whom I have chosen, so that you may know and believe me and understand that I am he. Before me no god was formed, nor will there be one after me. I, even I, am the Lord, and apart from me there is no savior. Isaiah 43:10-11


Created on September 17th, 2012

Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil then place tomatoes on top.
Sprinkle with olive oil, salt and pepper.
Toss by hand to coat.
Roast in oven for 20-25 minutes, until bursting.
Set aside.

While tomatoes are roasting, grate mozzarella and provolone cheese.

In a large mixing bowl, beat cream cheese till creamy.

Add grated mozzarella and provolone cheese (leave out about 1/2 cup of each to place on top)

Add parmesan cheese and mix well.

Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine.

Pour into baking dish.

Sprinkle with remaining mozzarella and provolone cheese.

Bake for 25-30 minutes, or until top is golden and bubbly.

Serve with crackers or chips and enjoy!

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