Warm Cheesy Roasted Tomato Dip (Print Version)

A hot, scoopable cheese dip with roasted cherry tomatoes, ricotta, mozzarella, basil, and a balsamic finish.

# Ingredients:

For the roasted tomatoes

01 - 2 cups (300 g) cherry tomatoes, halved
02 - 1 tablespoon extra-virgin olive oil
03 - 2 cloves garlic, finely minced
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon red pepper flakes, optional

For the cheese base

08 - 8 oz (225 g) cream cheese, softened
09 - 3/4 cup (185 g) whole-milk ricotta cheese
10 - 1 cup (115 g) shredded low-moisture mozzarella cheese, divided
11 - 1/4 cup (25 g) finely grated parmesan cheese, divided
12 - 1 tablespoon chopped fresh basil, plus more for garnish

For finishing

13 - 1 to 2 teaspoons balsamic glaze
14 - Toasted baguette slices, crackers, pita chips, or vegetables, for serving

# Instructions:

01 - Preheat the oven to 400°F (200°C). Lightly oil a small 1-quart baking dish and line a sheet pan with parchment paper.
02 - Toss the tomatoes with olive oil, garlic, oregano, salt, black pepper, and red pepper flakes. Spread them cut side up on the sheet pan and roast for 18-20 minutes, until softened and blistered.
03 - In a bowl, stir the softened cream cheese, ricotta, 1/2 cup mozzarella, 2 tablespoons parmesan, and 1 tablespoon basil until mostly smooth.
04 - Spread the cheese base into the prepared baking dish. Spoon the roasted tomatoes over the top, leaving behind any very watery pan juices. Sprinkle with the remaining mozzarella and parmesan.
05 - Bake for 12-15 minutes, until the edges bubble and the center is hot. Broil for 1-2 minutes if you want a more golden top.
06 - Let the dip rest for 5 minutes. Finish with fresh basil and a light drizzle of balsamic glaze, then serve warm with sturdy dippers.

# Notes:

01 - Best served warm, after a 5-minute rest so the cheese sets slightly.
02 - If making ahead, store the roasted tomatoes and cheese base separately for the cleanest texture.
03 - Nutrition is estimated per serving without bread, crackers, or vegetables.

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