Preheat oven to 450 degrees and line a baking
sheet with foil.
In a large bowl, toss together the tomatoes,
garlic, oregano, thyme, 1/4 cup olive oil, salt
and pepper. Spread out evenly onto the baking
sheet. Bake for 10-12 minutes or until tomatoes
are slightly charred. Set aside to cool slightly.
In a large bowl, whip the cream cheese and stir in
the mozzarella and parmesan cheese. Add the
roasted tomatoes and garlic mixture to the cream
cheese.
Transfer to two 6 inch cast iron skillets or
baking dishes. Bake for 15 to 18 minutes or until
golden brown on top.
Serve with baguette slices.
Originally Submitted
1/17/2018
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