This dip is delicious. We combine sour cream, lots of cheese, and fresh basil before baking in the oven until until bubbly. Then we add more basil and fresh tomatoes on top.
How to Make Baked Cheese Dip
This recipe is really simple and can be adapted 100 different ways. The base is sour cream mixed with spices. Then we add lots of mozzarella and Monterey jack cheese. Other cheeses would work well, too — think feta, goat cheese, or gruyère. To freshen the dip up, we add lots of fresh basil before baking. Then after the dip has baked, we top it with more basil and chopped tomatoes. This is perfect served with sliced bread, crunchy vegetables, or chips. If you serve this to friends, don’t be surprised if they all crowd around the cheese dip – that’s perfectly normal! Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1/2 teaspoon mustard powder 1 teaspoon dried thyme 8 ounces mozzarella cheese, coarsely grated (about 2 cups) 12 ounces Monterey Jack cheese, coarsely grated (about 3 cups) 1 cup basil leaves, chopped, plus more for serving 1 small tomato, diced 1 baguette, sliced and toasted 2Mix sour cream, mustard powder, and thyme in a large bowl then stir in the mozzarella, Monterey jack and the cup of chopped basil leaves. Add to a 2-quart baking dish or pie dish. Bake until the cheese has melted and is bubbling, 10 to 15 minutes. 3Meanwhile, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. 4Once baked, turn oven to broil and broil the cheese dip until golden brown on top, about 2 minutes. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
