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A recipe for bruschetta dip with lots of creamy cheese, fresh tomatoes and soppressata!
This post has been sponsored by Kellogg’s Town House. All thoughts and opinions are my own.
I’m not sure if this is related to age or not, but I often wake up in the middle of the night and cannot fall back asleep. I’ll lay awake for hours it seems while my husband snores happily next to me. The more he snores, the more resentful I become. Why does he get to slumber sweetly while I stare at the ceiling?
The problem I have is as soon as I wake; my mind turns to food. I immediately start thinking about the recipes I want to make that day or recipes I want to make in the future. It’s a sickness, all these food thoughts. Once this starts, it’s nearly impossible to stop.
I try to count sheep, but I get bored. Next I list all the spices I can think of in alphabetical order. I seem to get sidetracked somewhere between Dill and Fennel ( that “e” spice always eludes me). Next I list girls and boy names, again in alphabetical order. That always goes way to quickly however which leads me to my last ditch effort. I think of cheese. I rank cheese from the best to the so-so. From blue cheese to Edam or cheddar to feta cheese, I list them all. I think about why I like them and how I like to eat them. Before you know it, I’m thinking about recipes again. Then the whole cycle repeats, it’s me and the sheep once more.
This recipe for bruschetta dip is full of cheese. It is made with cream cheese, mild mozzarella and sharp and tangy white cheddar cheese. I added plump tomatoes for freshness and chopped soppressata for some peppery flavor. Once this is all combined, it’s baked until hot and bubbly. I crisped up a few extra slices of soppressata to place on top.
I may not be able to sleep again tonight; I’ll certainly be thinking about this dip!
Bruschetta Dip with Soppressata
Ingredients
- 1 8 oz block cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella
- 1 cup shredded white cheddar
- 2 cloves garlic, minced
- 3/4 teaspoon onion powder
- 3 oz of soppressata, divided
- 1 Roma tomato seeded and chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 350 degrees. Spray an 8-x8 inch baking dish with nonstick spray and set aside.
- In a bowl, combine cream cheese, mozzarella, white cheddar, and garlic and onion powder.
- Chop roughly 3/4 of your soppressata (about 5 slices) and add this to your cheese mixture. Stir in the tomato.
- Spread cheese mixture into your baking dish. Place in the oven and bake for 30 minutes or until hot and bubbly.
- Meanwhile, chop the remaining soppressata. Heat a small skillet over medium heat. Add soppressata and cook just until crispy.
- When the dip is ready, remove from the oven, top with cooked soppressata and fresh basil. Serve immediately.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 102 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 27mg Sodium 165mg Carbohydrates 2g Fiber 0g Sugar 1g Protein 4g
Linda | The Baker Who Kerns says
November 18, 2015 at 10:19 amOh I love all the ways you use food in order to try to go back to sleep! I love the spices in alphabetical order trick! And recipe anxiety gets to the best of us. How will I have time to make all of these recipes I want to make? I’ve been up late because of that too. This dip looks like cheese heaven to me!
Linda says
November 18, 2015 at 12:23 pmHa! Ha! I’ve got a hubby who snores too – and I sometimes can’t get back to sleep too when he snores just a wee bit much! Especially when, like you wrote, your brain is ‘ON’ and you can shut if off – listing everything I have to do the next day – You’ve suggested a good new one I can add to my repertoire; listing spices in alphabetically order (I just look up a spice for E and the only one I found was ‘Exotic peppercorn’ – does that even count? lol) Anyway, the bruschetta dip looks divine! And perfect for the upcoming holidays…thanks for sharing 🙂
Julie @ Julie's Eats & Treats says
November 18, 2015 at 12:47 pmI’ve been eyeing these crackers up at the grocery store and now I MUST buy them and make this fabulous dip!
Sara @ Bitz & Giggles says
November 18, 2015 at 1:28 pmIt’s called blogger insomnia and I think it’s quite prevalent here in our community! There are just so many things on our mind and I think sometimes it makes us crazy to lay still and try to sleep even though our bodies need it so badly!! On another note, this bruschetta looks incredible and I can’t wait to try those crackers!
Nicole says
November 18, 2015 at 2:02 pmYou and me girl, we like to eat the same kind of foods! I’m going to look for those focaccia crackers.
Erin @ Dinners, Dishes, and Desserts says
November 18, 2015 at 6:22 pmThankfully I sleep through the night, because as soon as I do wake up I am the same way. So if I was up in the middle of the night it would not be pretty. LOVE this dip, those crackers sound so good too, I am going to have to find them next trip to the store.
Valerie | From Valerie's Kitchen says
November 18, 2015 at 10:37 pmWhat is it with men, anyway? My husband sleeps so easily and soundly. It seems to be a guy thing. This dip looks insanely good! My guys here would all love it!
Laura @PetiteAllergyTreats says
November 19, 2015 at 9:42 amLol, I’m with you on the sleepless nights and thinking about what to make next! This dip with the buttery crackers looks FANTASTIC!
Nancy | The Bitter Side of Sweet says
November 19, 2015 at 10:56 amTotally have been doing this all week because I need to make a cookie recipe with 7 ingredients or less and I have been playing all the possibilities in my head! This is dip would not last in my house!
Krista @ Joyful Healthy Eats says
November 19, 2015 at 3:22 pmHoly Moly, hello cheese heaven in a dip! Love that you topped it with soppressata too! YUM!
Dina says
November 28, 2015 at 2:53 amthis recipe looks super yummy! I could eat this dip all day long! Thank you for sharing on Tasty Tuesdays! Happy Holidays:)
Karly says
November 28, 2015 at 1:29 pmThis dip looks fantastic! Thanks for linking up with What’s Cookin’ Wednesday!
Stephanie, Somewhat Simple says
November 28, 2015 at 4:24 pmOh yum! I just chose this recipe as my favorite link from this week’s Link Party Palooza- which means you’ll be featured on all 5 of our sites this week! Thanks for linking up!!! Have a great weekend……………
Theresa @DearCreatives says
December 2, 2015 at 9:22 pmLooks and sounds so yummy. Pinned & shared. Thanks for joining the Inspiration Spotlight party.