Description
Creamy Cheese Dip
This creamy, cheesy dip with a tangy tomato twist is perfect for any occasion!
Ingredients:
1 block (8 oz) cream cheese
1 cup shredded Colby-Jack cheese
1/2 cup plain yogurt
1/2 cup diced tomatoes with basil (drained)
1 tsp Italian seasoning
Steps:
Preheat oven to 180°C (350°F).
Mix cream cheese, yogurt, Colby-Jack cheese, and seasoning.
Stir in tomatoes and spread in a baking dish.
Bake for 20 minutes until bubbly.
Enjoy with toasted bread or crackers!
#CheesyTomatoDip
Step-by-Step Guide
Follow these detailed instructions for a perfect dip every time.
- Ensure all ingredients, especially the cream cheese, are at room temperature for easy mixing.
- Preheat your oven to 180°C (350°F) and lightly grease a small baking dish or oven-safe skillet.
- In a large mixing bowl, use a hand mixer or sturdy spatula to thoroughly combine the softened cream cheese, plain yogurt, and Italian seasoning until completely smooth and creamy.
- Gently fold in the shredded Colby-Jack cheese and the drained diced tomatoes with basil by hand. This prevents over-mixing and keeps the cheese texture intact.
- Transfer the mixture to your prepared baking dish and spread it into an even layer.
- Bake on the middle rack for 18-22 minutes, or until the edges are bubbly and the center is hot throughout.
- Let the dip cool for 5 minutes before serving, as it will be extremely hot straight from the oven.
Serving Suggestions
This versatile dip pairs wonderfully with a variety of dippers. Classic options include toasted baguette slices, pita chips, tortilla chips, and sturdy crackers. For a healthier twist, serve with fresh vegetable crudités like carrot sticks, celery, bell pepper strips, or cucumber rounds. It also makes an excellent spread for sandwiches or a topping for baked potatoes.
How-to Summary
Soften cream cheese. Mix with yogurt, seasoning, and shredded cheese. Fold in drained tomatoes. Bake at 350°F for 20 minutes until bubbly. Serve warm.
Frequently Asked Questions
Can I make this dip ahead of time? Yes. Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add 3-5 extra minutes to the baking time when cooking from cold.
What can I use instead of plain yogurt? An equal amount of sour cream or full-fat Greek yogurt are excellent substitutes that will maintain the dip’s creamy, tangy profile.
My dip is too runny. What went wrong? The most common cause is not draining the diced tomatoes adequately. Ensure you press them in a sieve to remove excess liquid. Using low-fat cream cheese can also affect consistency.
Can I use a different cheese? Absolutely. A Monterey Jack and cheddar blend works well. For a sharper flavor, try a Pepper Jack or a mix of mozzarella and a little Parmesan.
How do I reheat leftovers? Reheat in the microwave in 30-second intervals, stirring in between, or cover with foil and warm in a 300°F oven until heated through.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy, difficult-to-mix base. Always let it soften first.
- Not draining the tomatoes: Excess moisture will make your dip watery.
- Overmixing after adding cheese: Vigorous stirring can make the cheese oily. Fold gently.
- Overbaking: Bake just until bubbly. Overbaking can cause the fats to separate, creating a greasy texture.
- Skipping the rest time: Serving immediately is a burn risk and doesn’t allow the dip to set for ideal scooping.
Conclusion
This Creamy Cheese Dip is a guaranteed crowd-pleaser that masterfully balances rich, tangy, and herby flavors. Its simplicity is its strength, requiring just a few steps for a delicious result. By following the detailed guide and avoiding common pitfalls, you can create a warm, comforting centerpiece for your next gathering. Remember the key tips: drain those tomatoes, soften that cheese, and let it rest before diving in. Enjoy the compliments!
