You. Have. To. Make. This.
Ohhhh, Ladies…. With all the cooking I do….and recipes I love… my life’s greatest food joy is……Pizza.
Seriously. I love pizza.
Cheap date, hu? lol.
Woe was the day when I found out I was allergic to wheat. {{tear, sniff, sniff}}
BUT, while I was browsing Pinterest, I stumbled upon this delightful looking appetizer and thought, “Self, you could totally eat that with corn tortilla chips.” And that’s exactly what I did. What an unexpected treat- I truly felt as though I was eating pizza again..Ahhh…..
For those of you who can eat gluten – grab some crackers or some Italian bread and dig in. This dip is so delicious, my mouth is watering just typing up this post!
Who can resist the marriage of cheese and garlic? I sure can’t!
In a large mixing bowl add cream cheese, 7 oz of your provolone and shredded mozzarella {leaving a bit for the topping at the end}, parmesan cheese, garlic, fresh basil and dry oregano.
Preheat oven to 400, line a baking sheet with foil, slice and place tomatoes on top and drizzle with olive oil , cracked pepper and sea salt. “Roast” for 15-20 mins. Add to mixture.
Top with remaining cheese and bake for 25-30 mins until bubbly and golden brown.
Ohhh…..I could just cry happy tears. This dip is absolutely delicious!!!! You’re going to LOVE it!
- 1 pint plum tomatoes, sliced in half
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1 1/2 (12 ounces) block cream cheese, softened
- 8 ounces mozzarella cheese, freshly grated {reserve 1 oz for topping}
- 8 ounces provolone cheese, freshly grated {reserve 1 oz for topping}
- 1/4 cup finely grated parmesan cheese + more for garnish
- 4 garlic cloves, minced or pressed
- 1/4 cup freshly chopped basil leaves
- 1/2 tablespoon freshly chopped oregano leaves
- crackers, bread or chips for serving
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil then place tomatoes on top.
- 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 7 ounces each of provolone and mozzarella, then and parmesan.
- Stir in oregano, fresh basil, garlic and roasted tomatoes, mixing well to combine.
- Transfer mixture to an oven-safe round baking dish.
- Sprinkle with remaining provolone and mozzarella.
- Bake for 25-30 minutes, or until top is golden and bubbly.
- Serve immediately with crackers, chips or bread.
Your emails I get in my inbox have become one of my most favorite (along with Courtney at Women Living Well where I learned about you!) The fact that you give both gluten free and regular recipes is such a plus! I love your personality and your love for Jesus is so apparent. I even got the diet book you recommended by Jessica Heights and LOVED IT! I am not able to get together with other Christian women and fellowship often so your emails and blogs mean so much. Thank you!
Jen
Thank you so much for your kind words Jen! What a blessing!!!! Love, Janelle
This was so good! I made this tonight and everyone loved it. This recipe is definitely a keeper!