I have some exciting news to share today. Starting tomorrow, I will be a regular contributor for my local NPR station’s food blog, WFAEats! I am a huge fan of NPR and listen to it pretty much every time I’m driving in the car. About a month back I was driving home from dropping Alex at preschool and across the airwaves comes the announcement that NPR is starting a food blog and is looking for local contributors. It’s at this point in time that I practically pulled a U’ey right there on the road, drove home and emailed Elizabeth, one of the blog’s editors, to tell her that I was most definitely interested in contributing to the blog.

I was able to meet both Elizabeth and Erin yesterday for a cup of coffee sans kids (a treat in itself!) and can’t believe how lucky I am to be working with such wonderful women and for such an awesome organization as NPR. Be sure to stop by and check out their new blog and FOR SURE stop by there tomorrow and check out my post on ways to keep healthy during the holidays!

Enough chatter, how about some dip? Better yet, how about some ooey gooey cheese dip?

There’s just something about a hot cheesy dip that gets me every time. You take your slice of bread, dip it in, bring it out and watch the cheese trail, the steam rising off the top of the creamy deliciousness…. mama mia, I’m in heaven.

This dip was born of a desire to have bruschetta, but the need to create a version that was more “cold weather inspired”. The best way in my mind to take a summer dish and turn it into an appetizer fit for the fall and winter was to heat it up.

Bada bing bada boom, hot bruschetta dip was born. The mixture of mozzarella and parmesan meeting up with tomatoes, basil and balsamic are enough to make my mouth sing. The artichoke addition is a gift to my husband (he’s an artichoke dip fiend). Pure bliss I tell ya. Serve this tasty dish at your holiday buffet and watch your guests come back again and again.



Ingredients Needed:

4 Oz. of Cream Cheese

1/2 Cup of Sour Cream

1 Lg. Tomato, Chopped

1 Large Bunch of Basil, Chopped

1 Can of Artichoke Hearts

1 Clove of Garlic, Minced

1 Pound (16 Oz.) of Marinated Mozzarella

1/4 tsp of Pepper

1/4 tsp of Salt

1 Tbsp of Balsamic Vinegar

1/4 Cup of Parmesan Cheese

1 Loaf of French Bread

1/4 Cup of Olive Oil

Garlic Powder

Combine your cream cheese and sour cream. To the combined mixture add your tomato, basil, artichoke hearts, and garlic.

Mix it together. Now add in your marinated mozzarella, salt, pepper and balsamic.

Place the dip into your oven set at 350 degrees for 15 minutes.

Pull it out, stir it up a time or two and sprinkle the parmesan cheese over the top.

Pop it back into the oven for another 10 minutes more and your dip is ready to go.

While you’re waiting for it to cook up, go ahead and cut up your loaf of bread, brush the pieces with olive oil and sprinkle a little garlic powder over the top of them. Once your dip is out, pop your bread under the broiler for a few minutes to get the tops crispy and delicious.

Mama mia, let’s do this.

Ingredients: 4 Oz. of Cream Cheese

1/2 Cup of Sour Cream

1 Lg. Tomato, Chopped

1 Large Bunch of Basil, Chopped

1 Can of Artichoke Hearts

1 Clove of Garlic, Minced

1 Pound (16 Oz.) of Marinated Mozzarella

1/4 tsp of Pepper

1/4 tsp of Salt

1 Tbsp of Balsamic Vinegar

1/4 Cup of Parmesan Cheese

1 Loaf of French Bread

1/4 Cup of Olive Oil

Garlic Powder Directions: Combine your cream cheese and sour cream. To the combined mixture add your tomato, basil, artichoke hearts, and garlic. Mix it together. Now add in your marinated mozzarella, salt, pepper and balsamic. Place the dip into your oven set at 350 degrees for 15 minutes. Pull it out, stir it up a time or two and sprinkle the parmesan cheese over the top. Pop it back into the oven for another 10 minutes more and your dip is ready to go. While you're waiting for it to cook up, go ahead and cut up your loaf of bread, brush the pieces with olive oil and sprinkle a little garlic powder over the top of them. Once your dip is out, pop your bread under the broiler for a few minutes to get the tops crispy and delicious. You Might Also Like: A Weekend of Balloons and Rib Rub Tomato Basil Soup – La Madeleine Style Cranegranate Sauce Family Friendly Fridays: Southwest BLT Crostini