Description
A creamy and cheesy dip featuring sun-dried tomatoes, mozzarella, and cream cheese, perfect for gatherings and game nights.
Ingredients
Scale
- 1/2 cup drained julienne-cut sun-dried tomatoes in oil, chopped
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 (8 ounce) package cream cheese, softened, cut into 1-inch cubes
- 1 cup sour cream
- 1 (6 ounce) package frozen cut leaf spinach, thawed and drained, patted dry
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 1/4 cups shredded low-moisture part-skim mozzarella cheese, divided
- Chopped fresh basil, for garnish
- Crostini toast, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Heat sun-dried tomato oil in a 10-inch skillet over medium heat.
- Add garlic and tomato paste; stir constantly for about 2–3 minutes until fragrant.
- Remove from heat and stir in cream cheese and sour cream until smooth.
- Fold in spinach, Parmesan, seasoning, pepper, salt, sun-dried tomatoes, and 1 cup of mozzarella.
- Spread the mixture evenly in the skillet and top with remaining mozzarella.
- Bake for 8–10 minutes until bubbling at the edges.
- Broil for 3–5 minutes until the top is golden and slightly browned.
- Garnish with fresh basil and serve immediately with crostini.
Notes
Ensure cream cheese is softened for smooth consistency. Serve warm for best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg