Appetizers & Dips
Warm Parmesan Rosemary Bread Dip
A warm skillet dip of melted cheese and parmesan garlic rosemary olive oil, meant to be torn into with good bread.
- 30 min total
- 10 min prep
- 20 min cook
- Easy
- Serves 6-8 as an appetizer
- Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup freshly grated Parmesan, divided
- 1/2 cup shredded mozzarella
- 1/2 cup sour cream
- 5 tbsp Parmesan Garlic Rosemary Olive Oil, divided
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary, plus a sprig to finish
- 1/4 tsp black pepper
- 1 crusty loaf, torn or sliced, to serve
Let’s make it
- Heat the oven to 375F.
- Beat the cream cheese with the sour cream, 3 tbsp Parmesan Garlic Rosemary Olive Oil, the garlic, rosemary and pepper until smooth.
- Fold in 3/4 cup of the Parmesan and all of the mozzarella.
- Spread into a small oven-safe skillet or baking dish and scatter the remaining Parmesan over the top.
- Bake 18-20 minutes, until bubbling at the edges and golden in patches.
- Drizzle with the last 2 tbsp of oil, lay a rosemary sprig on top, and serve hot with torn bread.
Why it works
Beating the oil into the cheese base seasons the whole dip rather than just the surface, and the sour cream keeps it scoopable instead of setting into a solid block as it cools.
The OTM finish
Two tablespoons of Parmesan Garlic Rosemary Olive Oil poured over the moment it leaves the oven.
Make it your own
Fold in chopped artichoke hearts or caramelised onion, or add a spoonful of hot honey over the top for contrast.
Quick tip
Assemble it a day ahead and refrigerate, then add 5 minutes to the bake.
Shop the recipe
The bottle this recipe is built on.