Tuscan Cheese Dip with Vegetables (Print Version)
Creamy blend of mozzarella, cream cheese and Parmesan with sun-dried tomatoes and spinach, baked until golden and bubbly.
# Ingredients:
→ Cheese Dip
01 -
8 ounces cream cheese
02 -
1 1/2 cups shredded mozzarella cheese (divided)
03 -
1/3 cup freshly grated Parmesan cheese
04 -
1/2 cup sour cream or plain Greek yogurt
05 -
1/4 teaspoon garlic powder
06 -
1/8 teaspoon salt
07 -
1/2 cup chopped sun-dried tomatoes
08 -
1/2 cup chopped frozen spinach
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Place all cheese dip ingredients into an oven-safe serving dish, except for 1/2 cup of the mozzarella cheese reserved for topping. It is not necessary to mix the ingredients or thaw the spinach at this stage.
03 -
Bake in the preheated oven until the cheese is melted, stirring occasionally.
04 -
Spread the remaining 1/2 cup of mozzarella cheese over the top of the dip. Continue baking until the top layer of cheese is melted and begins to brown. For deeper browning, use the broiler instead of continuing to bake.
05 -
Serve the cheese dip immediately with chips, crostini, or other preferred dunkers.
# Notes:
01 -
Crostini pair excellently with this cheese dip. Add tangy acidity by drizzling regular balsamic vinegar or balsamic glaze over the top.
02 -
For a truly vegetarian dish, ensure that all cheeses used are vegetarian.