Marry Me Dip

Adapted by Kyle Libramonte
Prep Time: 15 m. ● Cook Time: 10 m in CPO and 8/10 m in Oven (broil optional)
Serves 8
Ingredients:
- 1/2 cup Sun-Dried Tomatoes in Oil, drained, chopped
- 1 Tbsp Oil from Sun-Dried Tomato Jar
- 1 Tbsp Minced Garlic
- 1 Tbsp Tomato Paste
- 8 oz Cream Cheese, softened, cut into 1 in cubes
- 1 cup Sour Cream
- 6 oz Frozen Cut Leaf Spinach, thawed, drained, patted dry
- 1/2 cup Parmesan Cheese, grated
- 1 tsp Italian Seasoning
- 1/4 tsp Freshly Ground Black Pepper
- 1/4 tsp Kosher Salt
- 1 1/4 cups Low-Moisture Part-Skim Mozzarella Cheese, shredded, divided
- Fresh Basil, for garnish
- Crostini, for serving
Instructions:
-
Prepare Claypot
Lightly grease Claypot. -
Preheat & Sauté
Set Claypot inside Oven Pot. Heat on Sauté LOW.
Add 1 Tbsp Oil from Sun-Dried Tomato Jar, Garlic, Tomato Paste. Sauté, stirring constantly, until Garlic is fragrant and Tomato Paste darkens (2–3 minutes). -
Build Dip
Turn off Claypot Cooker.
Stir in Cream Cheese, Sour Cream until smooth.
Fold in Spinach, Parmesan Cheese, Italian Seasoning, Black Pepper, Kosher Salt, Sun-Dried Tomatoes, and 1 cup Mozzarella Cheese until combined. -
Layer & Bake
Smooth mixture evenly in Claypot.
Sprinkle with remaining 1/4 cup Mozzarella Cheese.
Transfer Claypot directly from the cooker to preheated oven at 375°F (190°C).
Bake until edges bubble and Cheese melts (8–10 minutes). -
Broil (Optional)
Switch to broil without removing Claypot. Broil until Cheese is lightly browned on top (3–5 minutes). Watch closely. -
Serve
Garnish with Fresh Basil.
Serve immediately with Crostini Toast.

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