Tomato and Roasted Garlic Dip
55 minutes
Prep Time
20 minutes
Cook Time
8
Servings
This Tomato and Roasted Garlic Dip blends melty cheese with rich roasted garlic and the bright, herb-packed flavor of Tuttorosso Diced Tomatoes with Basil, Garlic & Oregano. The result is a warm, savory dip with a creamy base and a golden mozzarella topping. It is simple, comforting, and perfect for holidays, game day, or any gathering where a crowd-pleasing appetizer is a must. @fiveingredientfeast @thefeedfeed
Ingredients
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/8 teaspoon sea salt
1 can Tuttorosso Diced Tomatoes Basil, Garlic & Oregano 14.5 oz
- 1 block cream cheese 8 oz, softened
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- Freshly ground black pepper, to taste
Instructions
Roast the Garlic – Step one
Preheat the oven to 425°F. Slice the top off each garlic bulb to expose the cloves.
Step two
Place the bulbs on a piece of foil, drizzle with olive oil, and sprinkle with sea salt. Wrap tightly and roast for 45 minutes.
Cool and Prepare the Tomatoes – Step one
Carefully open the foil and let the garlic cool for about 10 minutes.
Step two
While it cools, drain the Tuttorosso Diced Tomatoes through a fine mesh strainer to remove excess liquid.
Mix the Dip – Step one
Add the drained tomatoes, cream cheese, Parmesan, and half of the mozzarella to a large bowl.
Step two
Squeeze the roasted garlic cloves from their skins and add them to the mixture.
Step three
Gently fold everything together until combined. Season with black pepper and adjust salt, if desired.
Bake – Step one
Transfer the dip to an oven-safe dish.
Step two
Sprinkle the remaining mozzarella on top. Bake for 15–20 minutes, or until the cheese is melted and bubbling. Serve warm with crusty bread, crackers, or pita chips.
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