Cheese Dip
- PREP 5min
- COOK 25min
- TOTAL 30min
This gooey cheese dip is one of our favorite things to serve friends. Serve this with toasted bread slices, homemade focaccia, or crisp, cool vegetables. When the cheese melts, it turns spreadable. A bit of liquid releases as it sits, so don’t be worried if it separates a little after baking. It is still completely delicious!
You Will Need
1 cup sour cream (227g)
½ teaspoon mustard powder
1 teaspoon dried thyme
8 ounces mozzarella cheese, shredded, about 2 cups (226g)
12 ounces Monterey Jack cheese, shredded, about 3 cups (340g)
1 cup basil leaves, chopped, plus more for serving
1 small tomato, diced
1 baguette, sliced and toasted
Directions
1Prep the oven and dish: Preheat the oven to 350°F (177°C). Set aside a 2-quart baking dish for baking the dip.
2Make the dip: In a large bowl, mix the sour cream, mustard powder, and thyme until blended. Fold in the mozzarella, Monterey Jack, and basil.
3Bake the dip: Add the dip to the 2-quart baking dish. Bake until the cheese melts and is bubbling, 10 to 15 minutes.
4Toast the bread: While the dip bakes, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.
5Broil for a golden crust: Once baked, turn the oven to broil and cook the dip for about 2 minutes, until the top is golden brown.
6Serve: Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
Adam and Joanne's Tips
- Other cheeses would work well, too — think feta, goat cheese, or gruyère.
- The nutrition facts provided are estimates. We did not include bread.