Tomato Basil Baked Cheese Dip

Tomato Basil Baked Cheese Dip

1 cup sour cream

1/2 teaspoon mustard powder

1 teaspoon dried thyme

8 ounces mozzarella cheese, coarsely grated (about 2 cups)

12 ounces Monterey Jack cheese, coarsely grated (about 3 cups)

1 cup basil leaves, chopped, plus more for serving

1 small tomato, diced

1 baguette, sliced and toasted


Heat oven to 350 degrees F.

Mix sour cream, mustard powder, and thyme in a large bowl then stir in the mozzarella, Monterey jack and the cup of chopped basil leaves. Add to a 2-quart baking dish or pie dish. Bake until the cheese has melted and is bubbling, 10 to 15 minutes.

Meanwhile, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.

Once baked, turn oven to broil and broil the cheese dip until golden brown on top, about 2 minutes. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.



Other cheeses would work well, too — think feta, goat cheese, or gruyère.