I made this dip for a girls night recently. I got the original recipe from here. I modified it a touch for my taste, since I think it may have been a bit salty for me the way it was originally written.
Ingredients:
8 oz shredded mozzarella (1 oz reserved)
7 oz shredded provolone
1 pint roasted cherry tomatoes, halved
1/4 cup fresh basil
1/2 tsp basil
4 cloves garlic, pressed
1.5 blocks cream cheese, softened
Mix all the cheeses and herbs together until well mixed. Add the tomato halves and mix again. Top with remaining mozzarella cheese, and bake in 350 degree oven until bubbly and top is golden. Serve with crackers or bread
My verdict? Delicious, but use it in a fondue pot, it was annoying to reheat :)
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