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Broiled Tomato-Mozzarella Dip

This eye-catching and palate-pleasing dip features zippy tomatoes topped with plenty of mozzarella cheese. Party guests will wipe the plate clean!—Connie Barszcz, Elmvale, Ontario
  • Total Time
    Prep: 35 min. Broil: 5 min.
  • Makes
    5 cups


  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1/2 cup dry red wine or chicken broth
  • 1 tablespoon dried basil
  • 1 tablespoon fennel seed, crushed
  • 1 tablespoon dried oregano
  • 3 garlic cloves, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
  • Toasted sliced Italian bread


  • In a large saucepan, saute onion in oil until tender. Stir in the tomatoes, wine, basil, fennel, oregano, garlic, sugar, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Uncover and cook 10-15 minutes longer or until thickened. Transfer mixture to a 10-in. baking dish; sprinkle with cheese.
  • Broil 6 in. from the heat for 3-5 minutes or until cheese is golden brown. Serve with toasted bread.
Nutrition Facts
1/4 cup: 97 calories, 6g fat (3g saturated fat), 18mg cholesterol, 143mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 5g protein.

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