This week I’m sharing an absolutely fantastic White Pizza Dip recipe I adapted from How Sweet It Is.
And it is soooo delicious. It’s like cheesy tomatoey garlicky crack.
It may be my new favorite dip. I absolutely love it when I get a big hunk of roasted garlic.
And the kids and Mr. Meaty really liked this dip, too.
I made it in my cast iron skillet. I may try to make it in the CrockPot next go-around, but it was pretty fast and simple to make in my cast iron pan in the oven.
And oh my goodness I snuck in some kale and it’s officially one of only TWO recipes in existence that I’ve liked with kale.
I so want to love it, but meh, I just don’t unless it’s smothered in delicious. (The other kale recipe I love is Potato Kale Soup.)
White Pizza Dip
1 pint grape tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, softened
16 ounces mozzarella cheese, freshly grated
1/4 cup finely grated parmesan cheese plus more for garnish
6 garlic cloves, minced or pressed
1 Tablespoon Italian seasoning
4 ounces steamed and shredded kale
crackers, bread or chips for serving
While tomatoes are roasting, mix softened cream cheese with about 14 ounces mozzarella and parmesan. Stir in seasoning, garlic, kale and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (I used my cast iron pot). Sprinkle with remaining mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.
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