Description
This pizza dip is the perfect appetizer for game day!
Ingredients
- 1 head Garlic, Cloves Separated (unpeeled)
- 3 whole Roma Tomatoes, Quartered
- 1 Tablespoon Olive Oil
- ½ teaspoons Sea Salt
- 8 ounces, weight Mascarpone Cheese, Softened To Room Temperature
- 4 ounces, weight Cream Cheese, Softened To Room Temperature
- 1 cup Monterey Jack Cheese, Grated
- 1-½ cup Mozzarella Cheese, Grated
- ½ cups Grated Asiago Cheese (plus Extra For Garnish)
- ½ cups Fresh Basil, Chopped
- 2 Tablespoons Herbes De Provence
- ½ teaspoons Black Pepper
- 2 Tablespoons Fresh Parsley, Chopped
- Pita, Bread, Or Chips (for Serving)
Preparation
Preheat your oven to 425 F and line a large rimmed baking sheet with foil. Place the unpeeled garlic and tomatoes on the sheet. Drizzle with olive oil and sprinkle with sea salt. Roast them for 20-25 minutes or until the garlic is brown and fragrant. Remove from oven and set aside to cool. Keep the oven on.
In a large bowl, combine the mascarpone cheese, cream cheese, 3/4 of the Monterey jack, 2/3 of the mozzarella and the Asiago cheese. Mix the cheeses until they are combined. Add the basil and herbs de Provence. Mix again until the mixture is combined. Season with black pepper and set aside.
Once your garlic has cooled, peel it and give it a rough chop. Add it into the cheese mixture along with the roasted tomatoes. Stir to combine. The tomatoes will most likely break up at this point. This is OK.
Pour the mixture into an 8×8 inch baking dish and smooth the top to even it out. Sprinkle the remaining Monterey jack and mozzarella on top.
Bake at 425 F for 15-20 minutes or until the top is bubbly and brown. Remove from oven and garnish with Asiago cheese and the parsley. Serve with pita, bread or chips and enjoy!
