Marry Me Dip

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:
  1. Prepare Claypot
    Lightly grease Claypot.
  2. 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).
  3. 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.
  4. 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).
  5. Broil (Optional)
    Switch to broil without removing Claypot. Broil until Cheese is lightly browned on top (3–5 minutes). Watch closely.
  6. Serve
    Garnish with Fresh Basil.
    Serve immediately with Crostini Toast. 
Marry Me Dip

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