Baked Cheese Dip with Tomato and Basil
Cook time
Total time
This basil-scented baked cheese dip is one of our favorite things to serve friends. Everyone seems to crowd around the baking dish. We love to serve this with toasted bread slices, but you could also serve alongside crisp, cool vegetables. When the cheese melts, it turns spreadable. There will be a little water released from the cheese after baking and siting a little – don’t be worried if it separated a little after baking. It is still completely delicious!
Created By: Adam and Joanne Gallagher
Yield: 4-6
Ingredients
- 1 cup (233 grams) sour cream
- 1/2 teaspoon mustard powder
- 1 teaspoon dried thyme
- 8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
- 12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
- 1 cup basil leaves, chopped
- 1 tomato, diced
- Extra basil leaves
- 1 baguette, sliced
Method
- Heat oven to 350 degrees F (177 degrees C).
- Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish.
- Bake for 10 to 15 minutes or until cheese has melted and is bubbling.
- While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.
- After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top.
- Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
- inspiredtaste.net
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