White Pizza Dip

Don't have to say too much about this recipe ladies because the picture, in essence, speaks for itself. Labor Day weekend is soon approaching and I guarantee, this will be one of the most popular dishes served ... if not the best!

I can't wait to sink my teeth into this baby.  The great thing is, use what you love to chomp on for dipping i.e. pumpernickel bread in cubes, garlic crackers, tortilla chips, or whatever comes to mind.

White Pizza Dip
serves about 6-8

1 pint grape tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese
8 ounces provolone cheese
1/4 cup Parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
1/4 cup freshly chopped basil leaves
2 tablespoons thyme leaves
1/2 tablespoon oregano leaves


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, mozzarella, and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish ( 6 x 4 round used in photo - any will do). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve warm.