This marry me dip is a cross between Tuscan “marry me” flavors and hot spinach dip, very creamy and rich. With punchy sun-dried tomato bits and gooey melted mozzarella, this dip is just delightful.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8
Ingredients
- 1/2 cup drained julienne-cut sun-dried tomatoes in oil , chopped
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 (8 ounce) package cream cheese , softened, cut into 1-inch cubes
- 1 cup sour cream
- 1 (6 ounce) package frozen cut leaf spinach , thawed and drained, then patted dry
- 1/2 cup Parmesan cheese , grated
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 1/4 cups shredded low-moisture part-skim mozzarella chees e, divided
- chopped fresh basil
- crostini toast, for serving
Steps
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1 tablespoon sun-dried tomato oil in a 10-inch enamel-coated cast-iron skillet over medium. Add garlic and tomato paste and cook, stirring constantly, until garlic is fragrant and tomato paste is slightly darker in color, 2 to 3 minutes.
- Remove the skillet from heat and whisk in cream cheese and sour cream until smooth. Fold in spinach, Parmesan, Italian seasoning, pepper, salt, sun-dried tomatoes, and 1 cup mozzarella until evenly combined.
- Spread tomato mixture into an even layer. Sprinkle evenly with remaining 1/4 cup mozzarella cheese.
- Bake in preheated oven until cheese is fully melted and edges are bubbling, 8 to 10 minutes. Without removing skillet from oven, increase oven temperature to broil. Broil until cheese is lightly browned on top, 3 to 5 minutes. Garnish with basil and serve immediately with crostini.
