This sounds amazing and it's gluten-free, if served with GF crackers. I think I will have to make this for breakfast for Louie G and myself!

Here's the recipe for White Pizza Dip:

  • 1 pint grape tomatoes, tomatoes cut in half
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2  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
  • 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.

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 a baking dish. 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.

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