Easy Hot Tomato Cheese Dip
Creamy, melty, and packed with zesty tomato flavor, this hot cheese dip comes together fast. Serve bubbly straight from the oven with chips or toasted bread.
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Servings:
Ingredients
Main Ingredients
- 9 oz cream cheese, softened
- 10 oz diced tomatoes with green chiles, well drained
- 1.25 cup shredded mozzarella cheese
- 0.5 cup sour cream
- 0.33 cup grated Parmesan cheese
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes adjust to taste
- 0.25 tsp black pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 2 tbsp sliced green onions for topping
- 1 tbsp chopped fresh basil optional garnish
Instructions
Preparation Steps
- Heat oven to 375°F and lightly grease a small baking dish.
- Drain the tomatoes very well; press with paper towels to remove excess liquid.
- Beat cream cheese with sour cream until smooth and fluffy.
- Stir in garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
- Fold in mozzarella, half the Parmesan, and the drained tomatoes until evenly mixed.
- Spread into the baking dish, drizzle with olive oil, and sprinkle the remaining Parmesan on top.
- Bake 18–20 minutes until hot and bubbly; broil 1–2 minutes to brown the top if desired.
- Let rest 5 minutes, then top with green onions and basil. Serve warm with chips or toasted bread.
Notes
Variation: Stir in 1/2 cup cooked crumbled Italian sausage or swap mozzarella for pepper jack for extra heat. Make-ahead tip: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–8 minutes to the bake time. Leftovers keep 3 days; reheat gently until melty.
This recipe is an original creation inspired by classic Easy Hot Tomato Cheese Dip flavors. All ingredient ratios and instructions are independently developed.