Mozzarella, Garlic, and Cherry Tomato.. dip? Recipe

Mozzarella, Garlic, and Cherry Tomato.. dip?

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Makes 2-3 servings.
  • Cloves of half of 1 garlic, chopped
  • 0.5lbs of mozzarella cheese, sliced into thin rectangles
  • 20 small cherry tomatoes (you could definitely use less; just eyeball it)
  • 2 tsp olive oil
  • 2 tbsp of parsley, for garnish
  • salt
  • cracked pepper

How to make Mozzarella, Garlic, and Cherry Tomato.. dip?

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So, tonight, I would like to share with you one of my most favorite things in the world. I've made this particular dish a billion times, and it has always been a hit; well, assuming that your crowd is filled with cheese and garlic-loving people, anyway. This is one of the most simple recipes out there, and actually, you don't even really need a recipe (but I'll provide a rough outline of one anyway). I don't think there is anyway you could possibly mess up. It is really all up to you. You can add more garlic if you're a garlic lover, more mozzarella if you're more into cheese, more tomatoes if you.. well, like tomatoes. But also, I think you should be aware that each ingredient affects the outcome just a little bit differently, but of course, it is still delicious!

Also, I am worried about calling it a "dip," because I think it's a bit misleading. You can't actually 'dip' crackers into this dish because they'll crack. You need a fork to scoop out the cheese/garlic/tomatoes, and place it on top of the cracker to eat. Still delicious though!

So, here are some tips I picked up after making this many times.
  1. If you decide to add more garlic, make sure to cook the cheese just a little bit longer, and perhaps on lower heat, so that the garlic does not come out too raw; unless of course, you like that.
  2. If you add more cheese, you will get more of a nice dip from the combo.
  3. Oh yea, try to refrain from adding in too little cheese, because the cheese is the main component of this dish. The mozzarella holds all the other ingredients together and actually makes it a dip.
  4. If you are a tomato lover and want to add more tomatoes, beware: the more tomatoes you add, the more juices you will see in your dip once it has been baked. Don't worry too much though, because it still tastes delicious. And if you're a tomato lover, then I suppose the juices released from the tomatoes will make it even better.

Cooking Directions
  • cheese
  • garlic
  • tomatoes
  • small, very tiny, dash of salt (you can even omit this step if you'd like).cheese againgarlic againtomatoescheeseOkay, I think you get what I'm trying to do here. Anyway, once you make it to the top, I like to sprinkle over the parsley and top it off with some cracked pepper. Also, take your olive oil and just drizzle over the top of the combo, it will sink into the crevices all on its own. No worries!
  • Now you bake it in an oven at 375ºF until the cheese is melted. I like to wait until the top browns.

After it's done baking, I cheat a little by sticking it into the microwave for another minute. It causes the cheese to bubble and melt a bit more, making it more of a dip. IMPORTANT: serve right away! You can serve this with crackers or bread, or just eat it straight from the container. Oh yea, everyone is going to need a fork... kinda.

Surprisingly enough, this dish tastes better the next day. Sometimes I bake it, put it in the fridge, and microwave it the next day as a snack. It really gives time for the flavors to meld. I love it, and that's surprising because I hate leftovers.
Question from the Chef

“What's your favorite way to cook with cherry tomatoes?”

  • Caduceus
    Caduceus says

    I prefer to use them in soup. This sounds like pizza in a cup. I'll give it a try and see how basil and oregano taste on it, thank you.

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