So this a dip that my sister-in-law Sarah just started to eat not even as a dip at a certain point it’s so good.
So the last 2 weeks all of us “kids” have been going to my Dad’s and step mom’s house to watch the foot ball game… As you all now know the Baltimore Ravens are going to the super bowl.
I kinda felt the need to bring some food over…
1. the coach of the Patriots looks like a potato but thinks he’s pretty
2. Ray Rice has to be the shortest guy in the NFL but hey little goes a long way he’s got a HUGE heart
3. according to my step mom Flacco and Pitta are best friends ( I mean Joe really did smile hard during that pass) Then I said they were like peanut butter and jelly because of a commercial that came on after that whole thing. (Dear Nike I will gladly sell you the rights to the saying Flacco and Pitta = Peanut Butter and Jelly with their pictures on a shirt)
4. No one on the Patriots likes “Pretty Boy” Tom Brady or his ugly model wife. I mean they didn’t even help him up as he sat on the field and cried being the big baby he is. It’s okay Tom just know the last play you had of the season was intercepted.
5. Ray Lewis should just write a book called 52 Shades of Ray.
really tastes just like a pizza
9 adults devoured it.
White pizza dip is essentially pizza dip without the tomato sauce.
I freaking love pizza, hence my freaking love of the white pizza dip. And white pizza in general. Tons of cheese, roasted tomatoes, fresh spinach and garlic. Get it?
White Pizza Dip
serves about 6-8
1 pint grape or cherry tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
8 ounces freshly chopped spinach
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
crackers, bread or chips for serving
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.
While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic, spinach and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 8×8 square). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.