WHITE PIZZA DIP (Adapted from How Sweet Eats)

1 pint grape tomatoes, halved if desired
1 TBSP olive oil
1/4 tsp salt
1/4 tsp pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + a bit more
4 garlic cloves, minced
1/4 cup freshly chopped basil leaves
2 tablespoons freshly chopped thyme 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, and 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 add parmesan. Stir in basil, thyme, oregano, garlic and roasted tomatoes, mixing well to combine.

Transfer mixture to an oven-safe baking dish. Sprinkle with remaining provolone and mozzarella and a bit of parmesan.

Bake for 25-30 minutes, or until top is golden and bubbly. It will smell heavenly!
Serve immediately with crackers, chips or toasted bread.


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