WEEKDAYS 1e|12c|p

Roasted Tomato Dip

Clinton Kelly
Servings: 24
45 to 60 min

This Roasted Tomato Dip is a great appetizer for any occasion!

  • Ingredients
  • step-by-step directions
Roasted Tomato Dip
  • 2 pints cherry tomatoes (halved)
  • 6 cloves garlic (peeled, smashed)
  • 2 sprigs fresh oregano (leaves torn)
  • 2 sprigs fresh thyme (leaves torn)
  • 1/4 cup extra virgin olive oil
  • 8 ounces whipped cream cheese (room temperature)
  • 1 cup mozzarella cheese (grated)
  • 1/2 cup parmesan cheese (freshly grated)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 baguettes (sliced and lightly toasted)
  • Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
  • In a large bowl, toss together the tomatoes, garlic, oregano, thyme, 1/4 cup olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
  • Bake for 10-12 minutes or until tomatoes are slightly charred. Set aside to cool slightly.
  • In a large bowl, add the cream cheese and stir in the mozzarella and parmesan cheese.
  • Add the roasted tomato mixture to the cream cheese. Stir to evenly distributed the tomatoes. Transfer to a 6-inch cast iron skillet. Bake for 15-18 minutes or until golden brown on top.
  • Remove from oven and allow to cool slightly before serving with toasted bread.
  • Tip: If hosting a party, use two 6-inch cast iron skillets and divide the dip between the two. Keep the second dip warm in a 200ºF oven to replace halfway through the party!
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