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Clinton Kelly Roasted Dip

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Learn to make Clinton Kelly Roasted Dip



    • 2 pints Cherry Tomatoes (halved)
    • 6 Garlic cloves (peeled and smashed)
    • 2 sprigs fresh Oregano (leaves torn)
    • 2 sprigs fresh Thyme (leaves torn)
    • 18 ounces Whipped Cream Cheese (room temperature)
    • 1 cup Mozzarella Cheese (grated)
    • 1/2 cup Parmesan Cheese (freshly grated)
    • 1/4 cup Extra Virgin Olive Oil
    • Salt and Pepper
    • 2 Baguettes (sliced and lightly toasted)

Preheat oven to 450°F. Line a baking sheet with aluminum foil.
In a large bowl, toss together the tomatoes, garlic, oregano, thyme, 1/4 cup olive oil, salt and pepper. Spread out evenly onto the prepared baking sheets. Bake for 10 to 12 minutes or until tomatoes slightly charred. Set aside to cool slightly.
In a large bowl, whip the cream cheese and stir in the mozzarella and parmesan cheese. Add the roasted tomatoes and garlic mixture to the cream cheese. Stir to evenly distribute the tomatoes.
Transfer to two 6-inch cast iron skillets. Bake for 15 to 18 minutes, or until golden brown on top. Remove from oven and allow to cool slightly before serving with toasted bread.
Helpful Tips
– You can substitute dry herbs in place of the fresh herbs.
– Roasting tomatoes intensifies their flavor. Got extra roasted tomatoes? Use in a quick pasta recipe.

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  • Rose Kull says:

    I watch this is my “Must Watch” show. Love it.

  • Ruby says:

    I watch this show all the time – great easy recipes!!
    Will somebody put the word out that carrots are not to be peeled since that is discarding the most nutritious part? They should just be scrubbed with a brush. Rachel Ray and other cooks seem to be ignorant of this health fact. Potatoes are the same – the best part just below the skin, so boil them first, then remove the skin for mashed potatoes, etc.

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