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My roasted tomato dip is super easy! It's a crowd pleaser for any occasion, best served as an appetizer or side dish at a party.

Easy Roasted Tomato Dip

Tip: If hosting a party, use two 6-inch cast iron skillets and divide the dip between the two. Keep the second dip warm in a 200ºF oven to replace halfway through the party!
Course Appetizer
Cuisine American
Keyword Roasted Tomato Dip
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

  • 2 pints cherry or grape tomatoes halved
  • 6 cloves garlic peeled & smashed
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1/4 cup extra virgin olive oil
  • 8 ounces whipped cream cheese room temperature
  • 1 cup grated mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 2 baguettes sliced and lightly toasted or tasty crackers

Instructions

  1. Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
  2. In a large bowl, toss together the tomatoes, garlic, oregano, thyme, 1/4 cup olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
  3. Bake for 10-12 minutes or until tomatoes are slightly charred. Set aside to cool slightly.
  4. In a large bowl, add the cream cheese and stir in the mozzarella and parmesan cheese.
  5. Add the roasted tomato mixture to the cream cheese. Stir to evenly distribute the tomatoes.
  6. Transfer to a 6-inch cast iron skillet. Bake for 15-18 minutes or until golden brown on top.
  7. Remove from oven and allow to cool slightly before serving with toasted bread.