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

White Pizza Dip I howsweeteats.com

I made this dip on the 4th of July.
I took it to a little gathering of peeps.
I was early to the party. This is not rare, as my mother scarred me for life and gave me a severe complex about punctuality because I spent most of my pre-pubescent years standing on the street outside of my dance studio, bawling my eyes out (literally) but telling people who walked by that I “had allergies,” waiting for her to pick me up 45 minutes after class ended.

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

White Pizza Dip I howsweeteats.com

So. There were only four people at the party when I arrived. Four, including me. Three being the hosts. None of the four being my husband with the gigantic appetite, because he was traveling for work. I know. Who travels for work on the 4th of July? How unamerican of him. Whatever.

White Pizza Dip I howsweeteats.com

See, the dip was hot. I baked it before going, thinking that other people also show up a few hours minutes early to a get together. They would appreciate a warm, gooey dip.

Well… they don’t. Should’ve known.

Buuuut it was hot. The dip. And the sun. So we HAD to eat it. And we just didn’t stop eating it. We couldn’t. It was near impossible. We ate it in our bathing suits. All of it.

That was lovely.

White Pizza Dip I howsweeteats.com

White pizza dip is essentially pizza dip without the tomato sauce.

I.freaking.love.it.

I don’t freaking love tomato sauce, hence my freaking love of the white pizza dip. And white pizza in general. Tons of cheese, roasted tomatoes, fresh basil and garlic. Get it?

Got it.

Good.

White Pizza Dip I howsweeteats.com

White Pizza Dip

serves about 6-8

1 pint grape tomatoes, tomatoes cut in half

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 + more for garnish

4 garlic cloves, minced or pressed

1/4 cup freshly chopped basil leaves

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 and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). 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.

White Pizza Dip I howsweeteats.com

The end.

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345 Responses to “White Pizza Dip.”

  1. #
    151
    Michelle — December 1, 2012 @ 9:23 pm

    A-May-Zing! Tried this and loved it. Featured it on my blog here: http://lilouwyn.blogspot.com/2012/12/white-pizza-dip-pin-test.html#

    Reply

  2. #
    152
    Tanya — December 8, 2012 @ 3:49 pm

    Do you think I could do this in a crock pot?

    Reply

  3. #
    153
    Gina Renee — December 11, 2012 @ 1:53 pm

    White cheese dip…GENIUS!!!!! I would love to make this dip. Sounds awesome. It seems like it would be good any time of year!
    Brian @ Mortgage Broker Denver

    Reply

  4. #
    154
    Tanya — December 14, 2012 @ 10:37 pm

    Made this today in a crockpot. Added some mini peperoni. It was awesome!!

    Reply

    • jackie — January 22nd, 2013 @ 11:18 pm

      how?

      Reply

  5. #
    155
    Kenia@kingston — December 15, 2012 @ 3:53 pm

    Oh my. That’s too many calories for you guys. I’ll have to confiscate that. Immediately!

    Reply

  6. #
    156
    Shannon — December 16, 2012 @ 1:07 pm

    This was awesome! I made it for my holiday party this weekend and it was demolished. Thanks for sharing!!

    Reply

  7. #
    157
    Rachel — December 17, 2012 @ 12:48 pm

    Has anyone tried this dip in a crockpot to keep it warm? Looking for a recipe for our work holiday party and I really want to try this!

    Reply

  8. #
    158
    Aaron — December 23, 2012 @ 1:01 am

    This stuff… Holy cow. Fresh out of the oven, this dip is unbelievable. I had a bunch of friends over who couldn’t stop eating it, and we tried adding a little pepperoni to the mix which turned out pretty nicely, but either way, this stuff ROCKS.

    Reply

  9. #
    159
    Rachael — December 24, 2012 @ 6:14 am

    ok. this recipe looks awesome. but i still cried. my mum did the same thing to me. and i am the most punctual person ever. ever. xxxxx

    Reply

  10. #
    160
    Alice Lafferty — December 29, 2012 @ 12:26 pm

    I loved this dip. I loved your story better. In fact, your story made me trust you enough to make the dip for Thanksgiving – when one NEVER tries new things on traditional eaters. Then – I made it again for Christmas Eve. It is already a tradition here. Thank you.

    Reply

  11. #
    161
    Karla — January 3, 2013 @ 4:48 pm

    Can I make ahead and keep in the fridge overnight? We made this for thanksgiving and it was out of this world! Huge hit! I was stuck in the kitchen and got a whole one bite out of it lol

    Reply

  12. #
    162
    Michele — January 24, 2013 @ 10:46 am

    I made this in the crock pot and instead of using the cherry tomatoes I used sundried tomatoes and did add the mini pepperoinis it was awesome! Everyone on New years LOVED it!!

    Reply

  13. #
    163
    Lauren — January 30, 2013 @ 8:42 pm

    I can’t wait to try this for Super Bowl Sunday! Thanks for the great idea!

    Reply

  14. #
    164
    Beverly — February 2, 2013 @ 12:55 pm

    I have had that awesome photo with the melty gooey cheese stretching between chip and bowl in my head for a week! We’ll be making his for dinner with no shame this week:-)

    Reply

  15. #
    165
    Laura — February 2, 2013 @ 7:49 pm

    I am DYING to make this at a birthday party in a couple weeks. How much does this yield? Should I double or triple the recipe? There will be 3 other finger food type dishes and cucakes. Input is appreciated- this sounds SO. DELICIOUS.

    Reply

    • Laura — February 2nd, 2013 @ 7:51 pm

      Oops! I should mention that it will be about 20 people attending! And cheese is our main food group. :)

      Reply

      • Lydia — June 13th, 2013 @ 3:37 pm

        i would triple this or more if there are going to be 20 people

      • Lydia — June 13th, 2013 @ 3:38 pm

        sounds like a crock pot would be perfect

  16. #
    166
    Rebekah — February 28, 2013 @ 9:49 pm

    Loved this and shared it on my blog: http://me-transplantedamericaninthetruenorth.blogspot.ca/

    -Rebekah

    Reply

  17. #
    167
    doglover — March 8, 2013 @ 9:18 pm

    I remember waiting for the ride!

    Reply

  18. #
    168
    Melissa Bisbing — April 13, 2013 @ 1:46 pm

    Hey there! So i stumbled upon this recipe and def had to make it! So i am in the kitchen right now prepping for a little girls night. My mom and sis are going to love this! PS – you are a riot! Looking forward to trying more of your recipes!! Thanks for the awesome recipe and the laughs!!
    :) Melissa

    Reply

  19. #
    169
    Allyssa — May 19, 2013 @ 10:52 pm

    Looks delicious! Do you use Fresh mozzarella or the bagged stuff?

    Reply

  20. #
    170
    Pamela @ Brooklyn Farm Girl — May 25, 2013 @ 11:06 am

    Omg, look at this dip! Totally ok for 4 adults to eat 28 oz of cheese! I would love to be one of those people. Having a get together soon and going to bring this!

    Reply

  21. #
    171
    Tiffani — May 27, 2013 @ 4:11 am

    We need to meet. You sound like you could be my twin as I write this thinking about how good that sounds at 3:22 am as my husband lays snoring upstairs (hence why I’m up at 3:22 am).

    Reply

  22. #
    172
    Des @ Life's Ambrosia — July 1, 2013 @ 5:24 pm

    That’s it. So making this for the 4th of July. The jury is still out on whether or not I will actually share with people.

    Reply

  23. #
    173
    Trish — July 9, 2013 @ 5:11 pm

    This dip started a feeding frenzy at my family’s July 4th get together! Everyone raved. I can’t wait for an excuse to make it again and experiment with some other pizza toppings.

    Reply

  24. #
    174
    Laura — July 22, 2013 @ 12:26 pm

    I usually skip all of the extra “chatter” on a website and just download the recipe (to me, it’s all “blah blah picky husband blah blah”), but, your writing is hilarious, and I thoroughly enjoyed the recipe AND the rhetoric!

    Reply

  25. #
    175
    Karlee — July 26, 2013 @ 1:48 pm

    would this be good with artichokes/spinach? or no?!

    Reply

    • Jessica — July 27th, 2013 @ 7:53 am

      i think that’s personal preference… i wouldn’t do it because then it wouldn’t taste like white pizza – i’d prob just make a regular spinach dip then!

      Reply

  26. #
    176
    Shawnee — August 16, 2013 @ 9:18 pm

    I must tell you that I made this recipe last year for our end of year softball party. Now, all of the girls are saying, “Will you make that pizza dip again?” Awesome recipe!

    Reply

  27. #
    177
    Heather — August 26, 2013 @ 5:18 pm

    sooooooooooooo gooooooooood!!!

    Reply

  28. #
    178
    Stacia — August 27, 2013 @ 3:26 pm

    I used shredded chicken and OMG!!!!!!!!! This is easy and so good!

    Reply

  29. #
    179
    Hannah — September 29, 2013 @ 4:09 pm

    I have to admit that this was pretty tasted but it had way too much thyme. I would use maybe a quarter ofa tbsp.

    Reply

  30. #
    180
    Jestep — October 2, 2013 @ 6:45 pm

    We made this tonight and it’s pretty much the best thing I’ve ever eaten. The end is near…

    Reply

    • Neely — December 7th, 2013 @ 6:53 pm

      The end is near….that’s funny….now I HAVE to try this recipe if it’s THAT good! :)

      Reply

  31. #
    181
    Jen Fernandez — October 3, 2013 @ 9:05 pm

    Made this tonight for my Pampered Chef party and it was a huge hit! Will definitely be making it alot.

    Reply

  32. #
    182
    Jillane Johnson — October 27, 2013 @ 1:36 pm

    Just made this for my husband and 15year old son. I pretty much have them at my mercy for the rest of the day. This was an awesome recipe tht will be perfect for a game-day party

    Reply

  33. #
    183
    Serena — November 17, 2013 @ 4:43 pm

    Another one to pin! Love the comment about making in slow cooker!

    Reply

  34. #
    184
    amy — December 6, 2013 @ 5:48 pm

    Wow! Your story sounds very similar to mine. Still slightly bitter about my mother forgetting me multiple times throughout my child hood, and becoming pretty decent at dropping well placed ambiguous sarcasm towards my cheating husband and his stories! Love it, I will be making some of this dip as soon as my husband leaves town for work, it sounds to hood to share! ;-)

    Reply

  35. #
    185
    Casie — December 7, 2013 @ 10:20 pm

    I have never made something then commented before but this dip was ahhhmazing. I put the dip out and it was gone before I could even have a second dip. I only had reduced fat cream cheese, and only had two of the fresh herbs used dried on the rest. Everyone and i mean everyone loved this dip! Thank you!

    Reply

  36. #
    186
    Nikki — January 5, 2014 @ 9:36 am

    Made this yesterday for a party and it was a hit! Making it again today for a brunch!
    Thanks!

    Reply

  37. #
    187
    jessica — January 14, 2014 @ 4:01 pm

    Hardly surprised that I’m drooling after looking at these pictures… Can’t wait to try it!

    Reply

  38. #
    188
    Megan — January 23, 2014 @ 9:31 pm

    My friend made this today (sans olive oil) and served it with crostini – I couldn’t get enough! Thanks for sharing!

    Reply

  39. #
    189
    Sara — January 24, 2014 @ 9:51 am

    I’d be interested to know what kind of crackers you used. This ones in the photo look great! This recipe looks like a winner for the big game and then again for the Daytona 500 :)

    I often add and delete blogs to follow. Your blog will never get deleted. I have made way too many of your recipes and for that I thank you!!!!

    Reply

  40. #
    190
    Peter Walravens — January 26, 2014 @ 11:43 am

    I’ve tried this one already, loved it. I was not that accurate with the measuring, because we use the metric system. But it turned out great. Greetings Peter.

    Reply

  41. #
    191
    Dede — February 3, 2014 @ 7:02 pm

    I have been looking for the perfect excuse to make this for a while….afraid to make just for my SO and I, we would eat it ALL. So I made it for a “tailgate” party potluck at work today, and I will have you know that it won first prize in the dip category! I used roasted plum tomatoes because I did want to feed some to my SO and he can’t eat grape or cherry tomatoes, and dried oregano because that’s what I had, but it rocked! Will definitely be making again!

    Reply

  42. #
    192
    michele — February 7, 2014 @ 12:29 pm

    this was delicious before i even warmed it. my daughter was eating chunks by hand. Couldn’t wait for guests to taste it at my party, however, that didn’t happen. Evidently this doesn’t work in a crockpot. I thought it would keep it warm and melty during the party, but it just turned into a big dry clump, and did not even look appetizing.
    I plan on trying it again sometime, but I guess I’ll have to serve it another way.

    Reply

    • Courtney G — April 6th, 2014 @ 12:34 pm

      It should be fine in a crockpot. It sounds like maybe your settings were off. If you had it on high it should have taken about an hour and then been cut down to warm. Cooking it on low for too long could have sucked the moisture out of the cream cheese and caused it to become crumbly.

      Reply

  43. #
    193
    Susan Larson — February 23, 2014 @ 5:20 pm

    I made this for my Book Club meeting and everyone asked for the recipe. It is worth every calorie! I will be keeping this one on my go to list for sure! Served with garlic bagel chips.

    Reply

  44. #
    194
    Ellen — April 21, 2014 @ 12:58 pm

    I’m sorry, but this recipe was a loser. The dip had way too much provolone in it which was too pungent for a dip. It went in the garbage at the end of the party.

    Reply

  45. #
    195
    Susan — April 27, 2014 @ 10:44 am

    This is probably one of the best dip recipes you will ever make! A bit fattening, but so worth the calories! EVERYONE will ask for the recipe!

    Reply

  46. #
    196
    Susan — April 27, 2014 @ 10:49 am

    How can I just print the recipe, and not all the photos, wasted Ink!

    Reply

  47. #
    197
    Lauren — July 1, 2014 @ 5:52 am

    What an amazing dip! Tonight will be my 4th time making it in a year :) My family LOVES it! Thanks so much for sharing. This is my absolute favorite :) I will be using my own fresh herbs this time.

    Reply

  48. #
    198
    Tami — November 27, 2014 @ 3:25 pm

    I’ve made this several times and it’s always delicious! My friends beg me to bring it to “pot-luck” style gatherings!! It’s easy to make and always a hit!

    Reply

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