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Broiled Tomato-Mozzarella Dip

 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
20 ServingsPrep: 35 min. Broil: 5 min.


  • 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. Yield: 5 cups.

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Broiled Tomato-Mozzarella Dip (continued)

Nutritional Facts: 1/4 cup (calculated without bread) equals 97 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 143 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.