Bruschetta Dip With Soppressata
Fresh & Cheesy
5/5
- Appetizer
- Great for Parties
- Recommended Salami: Soppressata
Ingredients
- 1 8 oz block cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella
- 1 cup shredded white cheddar
- 2 cloves garlic, minced
- 3/4 teaspoon onion powder
- 3 oz of Giorgio's Naturals soppressata, divided
- 1 Roma tomato seeded and chopped
- 2 tablespoons fresh basil, chopped
Directions
- Preheat oven to 350 degrees. Spray an 8-x8 inch baking dish with nonstick spray and set aside.
- In a bowl, combine cream cheese, mozzarella, white cheddar, and garlic and onion powder.
- Chop roughly 3/4 of your soppressata (about 5 slices) and add this to your cheese mixture. Stir in the tomato.
- Spread cheese mixture into your baking dish. Place in the oven and bake for 30 minutes or until hot and bubbly.
- Meanwhile, chop the remaining soppressata. Heat a small skillet over medium heat. Add soppressata and cook just until crispy.
- When the dip is ready, remove from the oven, top with cooked soppressata and fresh basil. Serve immediately.