Cooked - Marry Me Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Marry Me Dip

8.0

½ cup drained julienne-cut sun-dried tomatoes in oil, chopped, plus 1 Tbsp. oil from jar, divided (from 1 [7-oz.] jar)

1 tablespoon minced garlic (from 3 medium garlic cloves)

1 tablespoon tomato paste

1 (8-oz.) pkg. cream cheese, softened, cut into 1-inch cubes

1 cup sour cream

1 (6-oz.) pkg. frozen cut leaf spinach, thawed and drained, then patted dry

2 ounces Parmesan cheese, grated (about ½ cup)

1 tsp. dried Italian seasoning

¼ teaspoon black pepper

¼ teaspoon kosher salt

5 ounces low-moisture part-skim mozzarella cheese, shredded (about 1 ¼ cups), divided

Chopped fresh basil

Crostini toast, for serving

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon sun-dried tomato oil in a 10-inch enamel-coated cast-iron skillet over medium. Add garlic and tomato paste and cook, stirring constantly, until garlic is fragrant and tomato paste is slightly darker in color, 2 to 3 minutes.
Remove the skillet from heat and whisk in cream cheese and sour cream until smooth. Fold in spinach, Parmesan, Italian seasoning, pepper, salt, sun-dried tomatoes, and 1 cup mozzarella until evenly combined.
Spread tomato mixture into an even layer. Sprinkle evenly with remaining ¼ cup mozzarella cheese.
Bake in preheated oven until cheese is fully melted and edges are bubbling, 8 to 10 minutes. Without removing skillet from oven, increase oven temperature to broil. Broil until cheese is lightly browned on top, 3 to 5 minutes. Garnish with basil and serve immediately with crostini.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇮🇹Italian

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 67 weeks ago

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