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Baked Tomatoes, Bocconcini, and Spinach Dip

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6 people
Course: Appetizer, Sauces & Dips, Side Dish
Cuisine: American, Canadian, French
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint cherry tomatoes make sure the entire bottom is covered in tomatoes
  • 1 container bocconcini small mozzarella balls
  • 5 fresh mushrooms sliced
  • 1 whole stem green onion chopped
  • 2 cups fresh spinach roughly chopped
  • 2 large garlic cloves pressed
  • 1 whole jalapeño minced (seeds removed for less heat, left in for more)
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon oregano
  • 2 tablespoons parsley
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • ½ teaspoon crushed chili flakes optional
  • 2 large roasted red peppers sliced
  • Mozzarella cheese grated or finely zested, enough to fully cover the surface
  • Fresh bread for serving

Equipment

  • 1 Oven safe dish
  • 1 chopping board
  • 1 Knife
  • 1 grater

Method
 

  1. Preheat the oven to 350°F.Layer the cherry tomatoes into your oven-safe dish first.
    Add the bocconcini, then the mushrooms and green onion together.
    Add the spinach on top.Add the pressed garlic and jalapeño.
    Add the olive oil, salt, pepper, oregano, parsley, paprika, onion powder, garlic powder, chili powder, and chili flakes if using.
    Cover the top with the mozzarella.
    Add the roasted red peppers on top of the cheese, or before it — either order works.
    Cover the dish and bake for 40 minutes, then check the tomatoes — they should be breaking down and releasing their liquid. If they need more time, bake for 40-45 minutes until tomatoes are soft
    Serve immediately with fresh bread — and have more on hand than you think you'll need.

Notes

Calories ~235 kcal
Protein ~12g
Fat ~15g
Saturated Fat ~7g
Carbohydrates ~7g
Fiber ~1g
Sodium ~1,450mg
Fat and protein are driven almost entirely by the two cheeses — bocconcini plus a full cup-equivalent of mozzarella on top is a lot of dairy for a dip, which is exactly why it reads so rich and scoop-able.
These are estimates, not lab-verified values — they'll shift depending on the specific brands of cheese and bocconcini you used, and how much of the oil/cheese actually gets eaten versus left in the dish.
Enjoy and Bless your life
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