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!
- 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
- 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 InformationYield 24 Serving Size 1
Amount Per ServingCalories 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