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White Pizza Dip

September 10, 2012 By Kristi

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White Pizza Dip

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

Ingredients

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

Method

Preheat oven to 400 degrees Fahrenheit.

Place tomatoes on baking sheet.

Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

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, such as a Dutch oven or a  cast-iron pot.

Sprinkle with remaining mozzarella.

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

Serve immediately with crackers, chips or toasted bread.

The Results

Delicious. A definite repeat. It’s so tasty and garlicky and cheesy. I highly recommend it.

White Pizza Dip | @VeggieConverter

Yield: 12

White Pizza Dip

White Pizza Dip

Ooey gooey garlicky white pizza dip

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400F. Place tomatoes on baking sheet.
  2. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.
  3. 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.
  4. Transfer mixture to an oven-safe baking dish (I used my cast iron pot).
  5. Sprinkle with remaining mozzarella.
  6. Bake for 25-30 minutes, or until the top is golden and bubbly.
  7. Serve immediately with crackers, chips or toasted bread.
© Kristi Arnold @VeggieConverter.com
Cuisine: Italian / Category: Appetizer

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: cheese, allergen-friendly, condiments, cravings, dutch oven, gluten-free, grain free, nut-free, primal, soy-free, tomato, vegetarian, whole food Tagged With: kale, snacks

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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