Warm, baked dips for breads or vegetables that come straight out of the oven are one of our favorites when we want to feel really celebratory at a meal. The tough part is that while the cheesy goodness is fantastic, I am not a big mayonnaise person. And so many dip recipes require said ingredient! This pan of amazing is everything you’d want in a dip, minus the mayonnaise, should your feelings be similar. Also, it is filling! I put this out as an appetizer and neither Dave or I was hungry for our dinner after. Or the rest of the night. Thankfully, we never mind leftovers.
ROASTED TOMATO & SWEET ONION DIP
Serves 5-6
1 pint cherry tomatoes
12 ounces cream cheese
1 cup parmesan, shredded
1/2 cup mozzarella, shredded
1/2 plain yogurt
1 onion, diced
Pepper
Preheat oven to 350 degrees. Mix together cream cheese, parmesan, yogurt, mozzarella, and onion. Transfer baking dish and season generously with pepper.
Place tomatoes on surface. Bake for about 60 minutes, or until golden and bubbly.
- 1 pint cherry tomatoes
- 12 ounces cream cheese
- 1 cup parmesan, shredded
- ½ cup mozzarella, shredded
- ½ plain yogurt
- 1 onion, diced
- Pepper
- Preheat oven to 350 degrees.
- Mix together cream cheese, parmesan, yogurt, mozzarella, and onion. Transfer baking dish and season generously with pepper.
- Place tomatoes on surface.
- Bake for about 60 minutes, or until golden and bubbly.
Adapted from White on Rice Couple.