MAJOR shout out to my absolute favorite food blog, Half Baked Harvest , for this insanely good pizza dip. I made a couple alterations to the recipe for my own preference, but you have to give credit where it’s due.
I made this over the weekend for Mother’s Day and it was a hit! I even used some to top off my turkey burger (post on these to come) and it was unreal!
I feel like I have an interesting relationship with cheese. Regularly, I try to avoid it all together. I avoid dairy as a whole, for ethical and health reasons, but every once in a while I give in to my indulgences. This past weekend…..well let’s say there were quite a bit of indulgences.
I found this dip to be one of the easier ones I’ve tried yet held the most flavor. It really only took me about 10 minutes to whip up and then I popped it in the oven once guests started arriving. I served it with a sliced baguette that I sprayed with a little olive oil and toasted in the oven.
One quick tip I’d like to point out before diving in is regarding the tomatoes. I didn’t slice mine, and it was difficult to pick up full tomato slices with a tiny piece of toast. I would recommend maybe cutting them in quarters and spreading them throughout the top layer of the dip, or using much smaller tomatoes.
Alright let’s get to it!
2 medium tomatoes, but I recommend 3-4 small tomatoes thinly sliced
2 tbsp olive oil
salt and pepper
8 oz softened cream cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup plus 2 tbsp shredded parmesan
2 cloves of fresh garlic minced
3 tsp dried basil
2 tsp dried oregano
8 oz burrata cheese
1 baguette, sliced and toasted
- Preheat your oven to 425 degrees F and line a baking sheet with parchment. Lay your sliced tomatoes on the baking sheet and drizzle with a bit of olive oil. Sprinkle the tomatoes with salt, pepper, and grated parmesan. I’d do this to your liking, I took “the more the merrier” attitude. Bake for 20-25 minutes, until the tomatoes begin to caramelize.
- After removing your tomatoes, reduce the oven temperature to 375 degrees F. Grease an 8 inch baking dish, round or square.
- In a large mixing bowl beat together the remaining ingredients. Cream cheese, mozzarella cheese, parmesan cheese, salt and pepper, garlic, basil, and oregano. Spread evenly in your baking dish and bake for 15 minutes.
- Remove the dip from the oven, and spread your roasted tomatoes on top. Slice open your poached egg looking pods of burrata cheese, and spread the cheese over the tomatoes. Return to the oven and bake for an additional 10-15 minutes until cheese is golden brown.
- Top with fresh basil if you choose, unfortunately I didn’t have any at my disposal as you can see from the pictures.