Creamy White Pizza Dip Recipe for Parties and Game Day

This is the story of how four adults ate 28 ounces of cheese.

I made this dip on the 4th of July.

I took it to a little gathering of friends.

I arrived early. This is not rare—my mother made punctuality a big deal, and I spent much of my childhood waiting after dance class, pretending I had allergies while tearing up until she finally picked me up.

But anyway. It’s not that big of a deal. Clearly.

When I arrived there were only four people: the three hosts and me. My husband—who usually has a huge appetite—was traveling for work. Who travels on the 4th of July? Not him, apparently.

I baked the dip before I left, thinking people might arrive early and appreciate a warm, gooey dish.

Turns out they didn’t expect it, but it didn’t matter—the dip was hot, the sun was warm, and we had to eat it. We just couldn’t stop. We ate it in our bathing suits. We finished every last bite.

It was lovely.

White pizza dip is basically pizza dip without tomato sauce—and I love it.

I’m not a big fan of tomato sauce, which is why I adore white pizza: lots of cheese, roasted tomatoes, fresh basil and garlic. Simple, cheesy comfort food.

White Pizza Dip

Serves about 6–8

1 pint grape tomatoes, halved
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon 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, plus more for garnish
4 garlic cloves, minced or pressed
1/4 cup fresh basil, chopped
2 tablespoons fresh thyme, chopped
1/2 tablespoon fresh oregano, chopped
Crackers, bread or chips for serving

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and arrange the halved tomatoes on top. Drizzle with olive oil, sprinkle with salt and roast for 20–25 minutes, until the tomatoes are soft and beginning to burst. Remove and set aside.

While the tomatoes roast, combine the softened cream cheese with about 7 ounces each of provolone and mozzarella, and the Parmesan. Stir in the garlic and the chopped fresh herbs, then fold in the roasted tomatoes, mixing until evenly combined.

Transfer the mixture to an oven-safe baking dish (about 6 x 4 inches works well). Sprinkle the remaining provolone and mozzarella on top. Bake for 25–30 minutes, until the top is golden and bubbling. Serve immediately with crackers, chips or toasted bread and a sprinkle of extra Parmesan if desired.

The end.