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 Time10minutes
Cook Time40minutes
Total Time50minutes
Servings8people
Ingredients
2pintscherry or grape tomatoeshalved
6clovesgarlicpeeled & smashed
2sprigs fresh oregano
2sprigs fresh thyme
1/4cupextra virgin olive oil
8ounceswhipped cream cheeseroom temperature
1cupgrated mozzarella cheese
1/2cupfreshly grated parmesan cheese
Kosher salt and freshly ground black pepper
2baguettessliced and lightly toasted or tasty crackers
Instructions
Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
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.
Bake for 10-12 minutes or until tomatoes are slightly charred. Set aside to cool slightly.
In a large bowl, add the cream cheese and stir in the mozzarella and parmesan cheese.
Add the roasted tomato mixture to the cream cheese. Stir to evenly distribute the tomatoes.
Transfer to a 6-inch cast iron skillet. Bake for 15-18 minutes or until golden brown on top.
Remove from oven and allow to cool slightly before serving with toasted bread.