The Retro Dip I’m Making All Summer Long

Ingredients

• 1 1/2 pounds multicolored cherry tomatoes (about 4 cups), halved, divided
• 1/2 teaspoon kosher salt
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper, plus more for garnish
• 6 ounces sharp cheddar cheese, shredded, divided (about 1 1/2 cups)
• 1 tablespoon chopped Calabrian peppers (from one 10-ounce jar)
• 1/2 teaspoon dried basil
• 1 (10-ounce) baguette
• 4 tablespoons salted butter, melted
• Thinly sliced green onions, for garnish

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Prep and roast the tomatoes: Toss 3 cups of the halved tomatoes with salt on the baking sheet. Bake until they are bright in color, puckered, and brown in some spots, about 25 minutes. Set aside to cool for 5 minutes. Reduce the oven temperature to 350°F. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
3. Make the filling: While the tomatoes are cooling, stir together the cream cheese, mayonnaise, onion powder, black pepper, and 1 cup of the cheddar cheese until combined in a medium bowl. Add the roasted tomatoes, Calabrian peppers, and dried basil; stir until smooth and combined. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
4. Assemble the dip: Spread the filling across the bottom of a 10-inch ovenproof skillet and use a silicone spatula to smooth the surface. Sprinkle with the remaining 1/2 cup cheddar cheese and arrange the remaining 1 cup of fresh halved cherry tomatoes on top, cut side up. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey LowerSimply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
5. Bake the dip: Bake at 350°F until the cheese is melted and the dip is warmed through, 25 to 30 minutes. Remove from the oven and let the dip rest at room temperature for 10 minutes before serving. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
6. Meanwhile, make the baguette toasts: While the dip rests, increase the oven temperature to 400°F. Slice the baguette on an angle into 1/2-inch thick slices. Arrange the slices on a clean baking sheet lined with parchment paper; brush each slice with melted butter using a pastry brush. Bake at 400°F until toasted and golden brown, 10 to 15 minutes. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
7. Serve: Garnish the dip with a few grinds of black pepper and green onions. Serve with the toasted baguette slices. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey LowerSimply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower