Sinfully Cheesy Margherita Dip

Serves 4
Cooking time: 60 mins


  • 2-3 medium tomatoes sliced thinly
  • 2 tablespoons olive oil
  • salt + pepper
  • 8 ounces vegan cream cheese softened
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup + 2 tablespoons parmesan cheese divided
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • salt + pepper
  • fresh basil for serving
  • toasted bread/crostini for serving


  1. Preheat the oven to 200°C. Line a baking sheet with parchment paper.
  2. Lie your sliced tomatoes flat on the baking sheet and drizzle with 1-2 tablespoons olive oil. Generously sprinkle the tomatoes with salt and pepper. Now sprinkle with 2 tablespoons grated parmesan cheese. Bake for 20-25 minutes or until the tomatoes are beginning to char and caramelize around the edges. Remove from the oven.
  3. Reduce the oven temp to 180°C. Grease an 8-inch baking dish.
  4. Meanwhile, in a bowl, beat together the cream cheese, mozzarella cheese, 1/2 cup parmesan cheese, garlic powder, basil, oregano and a good pinch of salt + pepper until evenly combined. Spread the mixture in the prepared baking dish. Place in the oven and bake for 15 minutes or until the cheese is bubbly. After 15 minutes, remove from the oven and add the roasted tomatoes. Return to the oven and continue baking for another 5 minutes or until the cheese is golden brown and the burrata is warmed through.
  5. Top with fresh basil + pepper. Serve with toasted bread. EAT.