This recipe is the result of an almost accident.
When I was home over the holidays, my Dad was making cheese dip (Velvetta + Rotel, an Oklahoma staple when eating Tex-Mex!), he reached in the refrigerator to grab a tupperware container of rotel and he accidentally grabbed the tupperware of leftover bruschetta.
He realized before he actually added it to the bowl of Velvetta, but then I got an idea, what if I made an Italian version of “cheese dip” with bruschetta instead of Rotel and a combination of cream cheese and mozzarella instead of Velvetta?!
Well, I tried it, and I loved it, so today I’m sharing it with you!
- 8 oz cream cheese (cubed)
- 1 cup mozzarella cheese (shredded)
- 2 cups Tomato Basil Bruschetta (←click link for homemade recipe)
Heat a medium sized pot on the stovetop over medium heat.
Add the cream cheese. As it begins to melt, add the mozzarella cheese. Once both cheeses are melted and creamy, add the bruschetta and stir to combine.
Serve immediately with brioche toasts, crackers, vegetables or a sliced baguette.
Like I said, super simple, but also super delicious!
What’s your favorite dip recipe? Comment below and share how you like to dip!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: The dip recipe is gluten free. Serve with gluten free crackers, bread or vegetables.