We love standard spreads like hummus and onion dip, but every once in a while it’s nice to bring out the big guns and make a dip that’s truly outstanding. Whether it’s for a group of people you’re having over, or for a night when you just want to kick back and enjoy some peace and quiet, this should be at the top of your “To Make” list!
Roasting the tomatoes and garlic is the real key to the delicious flavor here; it adds a slight smoky sweetness that you can’t get otherwise and it makes pureeing the tomatoes a breeze.
- 2 French baguettes, sliced on the diagonal
- 2 pints cherry tomatoes, halved
- 1 1/4 cups Mozzarella cheese, freshly grated
- 3/4 cup parmesan cheese, grated
- 1/3 cup fresh basil leaves, roughly chopped
- 2 (8 oz.) packages cream cheese or Neufchatel, room temperature
- 5 cloves garlic, crushed
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon dried oregano
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 425º F.
- Combine tomatoes, garlic, 2 tablespoons olive oil, oregano, salt and pepper in a large bowl and toss together until everything is thoroughly coated.
- Transfer tomato mixture to an aluminum foil-lined baking sheet and place in oven.
- Bake for 15-17 minutes, tossing in the middle, until tomatoes are charred.
- In a bowl or mixer, beat cream cheese until smooth, then mix in mozzarella and parmesan.
- Remove tomatoes and garlic from oven and let cool 5-10 minutes. Transfer to food processor, add basil, and pulse until smooth. 30-45 seconds.
- Fold pureed tomatoes into blended cheeses and pour into individual ramekins or a large skillet.
- Place in oven and bake for 15-20 minutes, or until bubbly.
- While dip is in the oven, brush baguette slices with remaining olive oil.
- Remove dip from oven and turn broiler on high.
- Place bread slices directly on oven rack and toast for 2-3 minutes. Keep an eye on them as they burn easily.
- Transfer bread slices to serving plate and serve hot with dip.
Recipe adapted from The Chew