i don’t really have words for this dip. i’m not even sure what to write besides, BEST. DIP. EVER.
it might even be the best thing i have ever tasted. i know, i know, i say i like all the recipes i make. this one is just in a different category. lets just say i’m super relieved i didn’t find this recipe before my wedding. theres no way i would have fit into the dress, and that would have just been terrible. i’ve been trying to cook healthier recipes, but this one is NOT healthy.
just promise me, for your health, that you’ll try to only make it once a year and you’ll make it for a lot of people, not just 4 like i did. if you make it for only 3 or 4 people you will STILL eat it all (trust me), and then you’ll all sit around and feel sickly full. and then you’ll text each other the next day saying your food hangover is killing you. but you won’t have a choice. its just that good. don’t blame yourself. just avoid the madness and make it for groups of 10 or more. PSA over.
i wish i could take credit for this recipe. especially since its the best thing i’ve ever tasted and the best thing i’ve ever made. i found a similar recipe here. as always, i tweaked it some. but the site i found it is a great resource with so many killer recipes. so peruse away!
to make this incredible heart stopper: chop your basil (be sure to use fresh basil), mix all of your ingredients together, top with roma tomatoes, and bake. then try your best not to finish it all yourself. do not make this alone. i warned you!!
the only slightly tricky part of the prep was getting the sour cream mixture to blend well with ALL THAT CHEESE. its a ton of cheese. two standard size bags of shredded cheese (did i already tell you four of us finished it off in less than an hour?! i’m embarrassed). you could use a blender, or just keep working it and it will blend together. it doesn’t have to be perfect…it all melts together anyway.
i sprinkled the diced roma tomatoes on before baking, i like when they’re hot and juicy. i also broiled the dish for about 5 minutes on high after it was done baking. holy yum. for the bread i sliced french bread and lightly sprayed with a little olive oil before baking 8 minutes (at the same temp as the dip). you can also broil the bread to make it extra crispy, but watch it closely or it will burn to a crisp.
these pictures make me sad. i want the dip again. i’m going to hold strong at least until this weekend.
we tried not to eat it all. the dogs wanted to help, but they didn’t get the chance. it was gone too fast. (and i must say, apple pie sangria really complements this meal, i mean appetizer)
i really hope you enjoy this recipe as much as we did. its such a fun crowd pleaser. don’t say i didn’t warn you…this is the best dip you will EVER eat!
- 1 cup light sour cream
- ½ teaspoon mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon herbs of provance
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 1 cup basil leaves, chopped
- 1 cup diced roma tomatoes
- Extra basil leaves
- 2 baguettes, sliced
- Heat oven to 350 degrees
- Stir sour cream, mustard powder, herbs, and thyme in a large bowl
- Add cheese and cup chopped basil
- Spread mixture into small pan or pie dish
- sprinkle diced tomatoes on top of mixture
- Bake for 10 to 15 minutes or until cheese has melted and is bubbling.
- While the dip is in the oven, slice bread and place on baking dish
- slightly drizzle or spray bread with olive oil
- Slide into the oven and bake 6 to 8 minutes until toasted.
- After cheese is melted and bubbly, switch to broil and let it get extra crispy for about 5 minutes (watch closely)
- Serve warm with toasted bread.
- Fight the urge to make it all over again immediately :)
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