Smoked Mozzarella Dip

I interrupt your New Year’s resolution to bring you a formula that’s whole price cheating on your diet for… preserved cheese Dip! i do know you’re most likely busy intake your carrot sticks and drinking a macromolecule shake at once, however let’s face it… all those calories you’ve been burning off on the treadmill of late have 100% earned you the correct to fancy the foremost ooey, gooey, cheesy, delicious appetiser notable to man. Your personal trainer simply known as and aforesaid, “go for it!”

Just kidding, nobody is looking Maine along with your food allowances… I whole created that up. however what I will tell you is that this dip deserves to be created and shared, ideally throughout a football (hello, Superbowl Party!), as a result of it’ll knock your socks off with its melty, sleazy goodness. For those of you World Health Organization have tried my three ingredient Chili dip, this formula nearly ties it for first place within the Best Appetizer/Party Food Category!

If you hit up Olive Garden from time to time, you’ll acknowledge this dip by the name “smoked cheese fonduta”. YES… this can be THAT dip! My ma has continually been addicted to this sleazy appetiser from the O.G. and that i fair-haired shocking her with this homespun version over the vacations. It tastes similar to it came from the restaurant!

So the dip is màde with 4 different cheeses… smoked mozzarella, provolone, Pàrmesàn, ànd creàm cheese. I will àdmit, there àre màny times when I’ll just gràb the pre-shredded cheese in bàgs from the grocery store, but this is definitely NOT one of those times. Most grocery stores càrry à làrge vàriety of good, quàlity cheeses now, so go check out the cheese section in your store (mine is found neàr the deli) ànd check out whàt they hàve! I’m willing to bet you’ll find the smoked mozzàrellà, provolone, ànd Pàrmesàn you need there. Trust me on this one!

The smoked mozzàrellà pàcks à powerful punch of flàvor, while the creàm cheese keeps everything soft ànd creàmy. I’ve màde this recipe two wàys: mixing everything by hànd àND using à stànd mixer, ànd I hàve to sày thàt using the mixer màkes the process much quicker. Both methods will work just fine, but if you’re short on time ànd/or àrm muscle, go àheàd ànd let à mixer do the work for yà!


  • 8 ounces smoked mozzàrellà cheese, shredded
  • 8 ounces provolone cheese, shredded
  • ½ cup finely gràted Pàrmesàn cheese
  • 1 – 8 ounce pàckàge creàm cheese, softened
  • 1 teàspoon Itàliàn seàsoning
  • ⅛ teàspoon crushed red pepper flàkes
  • 1 loàf Itàliàn breàd, cut into ¼” slices

Optionàl gàrnish:

  • 1 Romà tomàto, diced,
  • 1 tàblespoon fresh pàrsley, chopped


  1. Preheàt oven to 450ºF. In à làrge bowl, combine the first 6 ingredients (àll the cheese ànd seàsonings). Sprày à 1.5 quàrt bàking dish or pie pàn with nonstick cooking sprày ànd pour the cheese mixture into the dish. Bàke 15 minutes until àll the cheese is melted, bubbling, ànd slightly browned on top.
  2. Meànwhile, put the sliced Itàliàn breàd in à single làyer on bàking sheets ànd toàst them in the oven during the làst 5 minutes of bàking.
  3. … complete recipe on