Extra Cheesy Tomato Basil Dip

Extra Cheesy Tomato Basil Dip


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Take a break from regular nacho dips and try one that's cheesy and healthy. Add slices of juicy tomatoes and flakes of basil for a Mexican styled nacho dip.

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Time needed

20 min cooking

Serving Size / Yield

6 servings


  • 2 French baguettes, sliced on the diagonal
  • 2 pints cherry tomatoes
  • 1 1/4 cups Mozzarella cheese
  • 3/4 cup parmesan cheese, grated
  • 1/3 cup fresh basil leaves, roughly chopped
  • 2 (8 oz.) packages cream cheese
  • 5 cloves garlic, crushed
  • 4 Tbsp. extra-virgin olive oil

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Preheat the oven to 425 degrees F. In a large bowl, combine the tomatoes, garlic, olive oil, oregano, salt and pepper. Using aluminum foil, transfer in tomato sauce and place into oven. Bake for 10-15 minutes until tomatoes are charred. In a bowl, beat the cream cheese then add in mozzarella and parmesan cheese. Let the tomatoes and onion cool from the oven for 10-15 minutes. Fold the tomatoes into the blended cheese and pour into individual ramekins in a large skillet. Bake for 10-15 minutes. Using olive, brush baguette slices. Remove the dip from the oven and let cool. Place bread slices in toaster for 3 minutes.

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