This roasted garlic white pizza dip is the perfect appetizer for a crowd.
Need a quick and easy game day appetizer for the Superbowl? Well, I’ve got you 100% covered with this roasted garlic white pizza dip. It’s literally spoonable pizza, and I don’t know if there is anything out there that sounds better. Zach and I love pizza, especially on game day. It’s so easy (to make and to order). The two just seem to go together. What I love about this recipe, is how many flavors you can develop with such little effort and time. What’s even better, is that you can make it all ahead of time, and then pop it in the oven when you are ready to serve it. I’ve seen quite a few pizza dip recipes floating around the internet these days; so for this recipe, I wanted to put my favorite style of pizza into a dip. The only candidate right for the job was a roasted garlic white pizza. If you are hosting or invited to a Superbowl party this year, this is the perfect dish to make/bring along. Everyone will love it and it will be gone in minutes…this I promise you.
Recipe Fun Facts:
Yup, this appetizer is a vegetarian dish. Woo!
However, the fact that it is vegetarian does not take away from the fact that there are a gazillion cups of cheese in the dip. This appetizer is definitely an indulgence. Proceed with caution.
The cheeses can be substituted for whatever strikes your fancy at the time. Just make sure that it is a meltable cheese: fontina and swiss would be great additions.
If you aren’t a garlic snob like Zach and I tend to be, you may tone down the garlic to whatever amount you prefer. I will only be slightly heartbroken if you decide to do this.
I find that pita is the best dipping “utensil” for this dip. This is because pita reminds me of pizza dough. Chips, crackers and bread will also do. A focaccia would be perfect for the job.
You can make this dip a day in advance if you wish. Just follow all of the steps up until the baking part. Cover the dish and refrigerate until you are ready to bake.
Roasted Garlic White Pizza Dip
- 1 head of garlic cloves separated (unpeeled)
- 3 roma tomatoes quartered
- 1 tablespoon olive oil
- sea salt
- 8 ounces mascarpone cheese softened to room temperature
- 4 ounces cream cheese softened to room temperature
- 1 cup monterey jack cheese
- 1 1/2 cups mozzarella cheese
- 1/2 cup asiago cheese plus one tablespoon for garnish
- 1/2 cup fresh basil chopped
- 2 tablespoons herbs de provence
- black pepper
- 2 tablespoons fresh parsley chopped
- pita bread or chips (for serving)
- Preheat your oven to 425 degrees F and line a large baking sheet with foil. Place the unpeeled garlic and tomatoes on the sheet. Drizzle with olive oil and sprinkle with sea salt. Roast them for 20-25 minutes or until the garlic is brown and fragrant. Remove from oven and set aside to cool.
- In a large bowl, combine the mascarpone cheese, cream cheese, 3/4 cup of the monterey jack, 1 cup of the mozzarella and the asiago cheese. Mix the cheeses until they are combined. Add the basil and herbs de provence. Mix again until the mixture is combined. Season with black pepper and set aside.
- Once your garlic has cooled, peel it and give it a rough chop. Add it to the cheese mixture along with the roasted tomatoes. Stir to combine. The tomatoes will most likely break up at this point. This is ok.
- Pour the mixture into an 8x8 inch baking dish and smooth the top to even it out. Sprinkle the remaining monterey jack and mozzarella on top.
- Bake at 425 degrees F for 15-20 minutes or until the top is bubbly and brown.
- Remove from oven and garnish with remaining 1 tablespoon of asiago cheese and the parsley.
- Serve with pita, bread or chips and enjoy!