You know those dishes that while you’re eating, you know you’re gonna regret it later, but it’s so good that you can’t stop and just keep eating anyway? Yeah, that’s how this pizza dip is. And yeah, I had major regret in the form of a stomach ache last night. But sometimes you just have to live in the moment.
My sister, her husband and I like to have lazy Sundays sometimes. Where we eat bad food and watch bad TV/movies. It’s usually sparked by a hangover, which my sister may have had yesterday. But I was just bored. Which really is not a good excuse to stuff yourself with cheese and carbs. But like I said, sometimes you just have to live in the moment. So after we made loaded cheese fries, and nibbled on baked Cheetos (a family favorite), I whipped up this dip. Just in time to watch Pitch Perfect (another family favorite).
This pizza dip would be good to take to a party, where there are more than 3 people. And since the 4th of July is this week and people are probably looking for party recipes, I thought I would share it now. (Look at me, being all ahead of the game.) Everyone loves cheese, so this should definitely be a crowd pleaser. Especially if there are boys. And especially if you add pepperoni.
- 8 ounces of cream cheese, softened (1 box of a block of cream cheese)
- 8 ounces of shredded mozzarella cheese
- 4-6 ounces of provolone cheese (I used about 4 slices, torn into small pieces)
- 1/2 cup of shredded parmesan cheese
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh oregano, chopped
- a dash of thyme
- 4 garlic cloves, minced or pressed
- 4 roma tomatoes, cut into small triangles
- a bit of olive oil, salt and pepper
- bread, crackers or chips for dipping
Pre-heat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper. Lay out on a baking sheet lined with aluminum foil. Bake/roast for about 20 minutes, until tomatoes are bursting.
Meanwhile, mix softened cream cheese with provolone, and most of the mozzarella and parmesan. Add in the herbs and garlic. Once tomatoes are ready, mix them in too. Transfer to an oven safe dish. Top with remaining mozzarella and parmesan cheese.
Bake for 25-30 minutes until the top is brown and cheese is bubbling. Serve with bread, chips or crackers.
Note 1: I used a 4th kind of cheese but I don’t know what it’s called. It was a block of some fancy cheese that I had leftover from another recipe. If you have another kind of cheese that you want to add, go for it. You can make the dip ahead of time, and either bake it half way or not at all and then pop it in the oven to get it bubbling when you get to the party.
Note 2: The 3 of us did not eat the entire bowl of dip. We only made it through about half.
Recipe adapted from How Sweet It Is blog.