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 400F. 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.
- 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
- Preheat oven to 400F. 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 (I used my 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.
Oh my word! Delicious! As for the kale, you should blend it into a smoothie with fruit – can’t taste it and get all of the benefits!
Thanks Miranda, I’ll have to give that a try!
Made this tonight to have with dinner and for Hubby’s TV snack. SO good! Even thought that next time I would add black olives and chicken. (We’re obviously not vegetarians.) We loved this – thanks for the recipe!
So glad you liked it! Let me know how the additions work out. A lot of people have said they add chicken. I’ve turned into something of a chickenatarian for health reasons lately (I started out trying to add meats occasionally and found chicken is the only one I really like), so I’d love to know!