White Pizza Dip with Focaccia

White Pizza Dip with Focaccia

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White Pizza Dip with creamy cheesy goodness - what's not to love? Serve with an easy focaccia topped with your favorite toppings.MORE+LESS-


envelope (1.2 oz) soup mix savory herb with garlic


container (16 oz ) sour cream


container (16 oz ) sour cream


cup mozzarella cheese, shredded

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  • 1

    Prepare the pizza crust focaccia. Add your favorite pizza toppings and set aside.

  • 2

    To prepare the dip, combine the soup mix, sour cream and cheeses in a large bowl.

  • 3

    Microwave until cheese is melted and dip is heated through (about 12-15 minutes), stirring often.

  • 4

    Cut focaccia into thin strips.

  • 5

    Pour a little of the dip into each shot glass.

  • 6

    Add a focaccia strip, and serve.

No nutrition information available for this recipe

More About This Recipe

  • I have only two cocktail party rules.Rule Number 1: There must be food that is nibble-y, but also substantial.Rule Number 2: A girl in a fabulous cocktail dress must be able to fearlessly consume all food items referenced in Rule Number 1. The key word there is “fearless.” For me, any dip item automatically enters a danger zone.So when I decided to serve White Pizza Dip at a recent event, my first thought was, “Oh, that sounds so good – now, how will I avoid wearing the White Pizza Dip?” The answer is simple – individual servings and in shot glasses! (This method has a secondary benefit, as it avoids completely the issue of double dipping… but that’s a topic for another post.)For this recipe make focaccia and cut into dippable strips.White Pizza Dip is ridiculously easy. Load it up with your favorite toppings. I used mini pepperoni, chopped black olives and green onions, seasoned with olive oil, black pepper, dried basil and oregano.Let the dip cool slightly. Then transfer to a plastic squeeze bottle to easily fill your shot glasses. You’ll need to cut the nozzle of the squeeze bottle, so it has a larger opening.Fill each glass with just over a tablespoon of dip. Right before serving, place a focaccia strip in each glass. And there you have it. Fearless, fabulous White Pizza Dip!Hope you enjoy!

White Pizza Dip.

But anyway. It’s not that big of a deal. Clearly.

So. There were only four people at the party when I arrived. Four, including me. Three being the hosts. None of the four being my husband with the gigantic appetite, because he was traveling for work. I know. Who travels for work on the 4th of July? How unamerican of him. Whatever.

See, the dip was hot. I baked it before going, thinking that other people also show up a few hours minutes early to a get together. They would appreciate a warm, gooey dip.

Well… they don’t. Should’ve known.

Buuuut it was hot. The dip. And the sun. So we HAD to eat it. And we just didn’t stop eating it. We couldn’t. It was near impossible. We ate it in our bathing suits. All of it.

White pizza dip is essentially pizza dip without the tomato sauce.

I don’t freaking love tomato sauce, hence my freaking love of the white pizza dip. And white pizza in general. Tons of cheese, roasted tomatoes, fresh basil and garlic. Get it?

White Pizza Dip

1 pint grape tomatoes, tomatoes cut in half

1 1/2 (12 ounces) 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 or pressed

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 F. 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 an oven-safe baking dish (mine was 6 x 4 round). 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.

How to make this easy homemade garlic focaccia and bruschetta dip

Mix the dry ingredients together in a bowl (the flour, the yeast, and the salt). Heat the olive oil to medium-high, and then add in the garlic and herbs.

Allow the raw garlic smell to cook off, and then take off the heat and leave to cool a little. The garlic should be barely coloured, even just barely golden, but do NOT allow it to brown or it will give your focaccia a bitter taste.

When the oil has cooled down enough to not sizzle if you mix it with a cooler liquid, divide it in half and whisk one half together with the soy milk and water. Reserve the rest of the oil, as you&rsquoll need it, later on, to drizzle across and dimple into the top of the garlic focaccia.

Mix the wet into the dry ingredients. You can either stir the ingredients until the dough comes together as much as possible, and then oil up your hands and get them in there to knead the dough, or be lazy like me and get your food processor to do the work with the kneading attachment.

If you&rsquore mixing the dough by hand, work the dough, kneading and folding it, for around roughly 3-4 minutes until it&rsquos smooth and springs back when you poke a hole in it with your finger.

If you&rsquore using a food processor set it to knead for 4 minutes (time it, unless you have a glamorous one with a timer switch, which I don&rsquot have) and then transfer it to a bowl.

Cover the bowl with a damp kitchen towel or cling film, and leave to rise for one hour.

Knock the dough back (I always do this part by hand rather than fight the food processor as the dough starts sticking to the bowl), knead it 2 minutes and use your hands to squish it into the oiled baking tray/dish of your choice, and more or less level it.

I use a pastry brush and some of the reserved garlic-herb oil to oil the dish on the bottom and sides.

Leave for 15 minutes, covered with a damp cloth or cling film, then see if it the edges of your dough have crept inwards and need to be teased or smushed out again with your fingers to properly fill the baking dish or tray.

Dimple the top of your focaccia heavily with your fingertips, and pour over the reserved oil. Dimple again. Add the sliced onion, press down halfway it into the surface, and dimple with your fingers again.

Bake in a preheated oven for 25 minutes at 180C or 160C Fan (350F or 320F Fan) in the bottom third of the oven. Set either a baking tray above it or some tented tin foil to prevent over-browning.

I personally prefer setting a tray and inch or two above the top of my focaccia bread instead of using tinfoil. Now would be the perfect time to make the bruschetta dip!

Just toss all the ingredients for the dip into a blender or food processor and blend until everything is fully incorporated (it doesn&rsquot need to be perfectly smooth, see the photos of it). Cover and chill for the remainder of the garlic focaccia baking time (or for at least 20 minutes).

Remove the tray or foil above the focaccia in the oven and bake in the middle for a further ten minutes uncovered or until brown enough to your liking.

Your homemade focaccia can then be tipped out on to a wire tray to cook and eat as soon as your fingers and mouth can take the heat! Slice it in thick wedges and serve with the bruschetta dip.

If you do end up making this recipe, please leave a star rating in the recipe card and a review, or take a picture and tag me on Instagram @the_fiery_vegetarian, I love seeing what you guys get up to!

  • 1 pint grape tomatoes
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 blocks cream cheese (room temperature/softened)
  • 8 ounces mozzarella cheese (grated)
  • 8 ounces provolone cheese (grated)
  • 1/4 cup parmesan cheese (finely grated)
  • 4 garlic cloves (minced)
  • 1/4 cup basil leaves (fresh, chopped)
  • 1 teaspoon thyme (or 2 tablespoons fresh chopped)
  • 1 teaspoon oregano (or 1 tablespoon fresh chopped)

Preheat oven to 400 degrees.

Line a baking sheet with foil for the tomatoes. Drizzle the olive oil on top and salt. Roast for 20-25 minutes until they burst open. Set aside.

In an oven-safe baking dish (4x6 works) combine the softened cream cheese with most of the provolone, mozzarella and parmesan. Set aside a small bit of all 3 cheeses for topping. Stir in the herbs, garlic and roasted tomatoes, and mix well.

Clean the edges of the baking dish if it got messy when mixing and top with the remaining cheeses and bake for 25 minutes or until top is golden brown and cheese is bubbly. Serve immediately!

  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking or a large Crock Pot.
  • Add Meat: Add Sausage, Pepperoni, ham or whatever you like.
  • Spice it Up: Add some chilies, red pepper flake or hot sauce to give it a kick.
  • Add Veggies: And grilled onions, pepper or mushrooms

If you’ve tried this recipe, please rate it in the comment section below.