Ingredients
Scale
- 1 cup light sour cream
- 1/2 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 1 cup basil leaves, chopped
- 1 cup diced tomatoes ( I like to use grape tomatoes sliced in half)
- 2 French Bread baguettes, sliced
Instructions
- Heat oven to 350 degrees
- Stir sour cream, mustard powder, and Italian seasoning in a large bowl
- Add cheese and cup chopped basil
- Spread mixture into small pan or pie dish
- Sprinkle diced tomatoes on top of mixture
- Bake for 15 to 20 minutes or until cheese has melted and is bubbling.
- While the dip is in the oven, slice bread and place on baking dish
- slightly drizzle or spray bread with olive oil
- After cheese is melted and bubbly, switch to broil, make room, and slide in the pan of prepared baguette slices. Broil the bread and the dip for about 5 minutes (watch closely)–both should be golden and toasty on top.
- Serve warm with toasted bread.