Marry Me Dip
Introduction
I still remember the first time I made this recipe for a small, impromptu game night with friends. The kitchen smelled of warm garlic and tangy sun-dried tomatoes while the oven hummed softly. When I pulled the dish out, the cheese was bubbling and golden at the edges, and someone said, “You should marry whoever brought this.” The name stuck, and it has since become my go-to crowd-pleaser.
This dip is all about contrast: silky cream cheese, chewy bits of sun-dried tomato, and a gentle heat from red pepper flakes. It’s cozy and indulgent in the best way, and it instantly turns casual gatherings into memorable moments. If you love a warm, shareable appetizer, you will adore this one. For another spin on the same flavors in a hearty entrée, try this Marry Me Chicken Orzo for dinner night.
What Makes It a Must-Try
This recipe checks so many boxes: it is quick to assemble, easily scaled up for a crowd, and relies on pantry-friendly ingredients. It’s family-approved, elegant enough for guests, and forgiving if you like to improvise. Whether you want a last-minute appetizer or a comforting snack, this dish delivers rich flavor with minimal fuss.
Ingredients You’ll Need
For the Dip
- 8 ounces (225 g) cream cheese, softened to room temperature
- 1 cup (100 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- 1/3 cup (50 g) sun-dried tomatoes packed in oil, drained and roughly chopped
- 2 cloves garlic, minced
- 1/4 cup (60 ml) heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped, for garnish (or 1 teaspoon dried basil)
Optional Addition
- 1 cup cooked, shredded chicken (for a heartier version)
Notes on ingredients
- Use full-fat cream cheese for the creamiest result. Low-fat versions can be grainy.
- Sun-dried tomatoes packed in oil are preferred for flavor; drain but reserve a teaspoon of the oil to boost richness if desired.
- Freshly grated Parmesan melts and flavors better than pre-grated.
How to make Marry Me Dip
Step 1: Preheat and prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 1-quart (or similar) baking dish or a small cast-iron skillet.
- Have your cream cheese at room temperature so it blends smoothly.
Step 2: Mix the base (about 5 minutes)
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Stir in the heavy cream until the mixture is silky.
- Add 3/4 cup of the shredded mozzarella, the Parmesan, chopped sun-dried tomatoes, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper.
- If using shredded chicken, fold it in now.
- The mixture should be thick but spreadable with visible bits of tomato and herb.
Step 3: Bake (18 to 22 minutes)
- Transfer the mixture to the prepared baking dish and smooth the top.
- Sprinkle the remaining 1/4 cup mozzarella evenly over the top.
- Bake for 18 to 22 minutes, until the dip is bubbling around the edges and the cheese on top is lightly golden.
- Visual cue: the center should be hot and steaming when you insert a spoon.
Step 4: Finish and serve (2 to 3 minutes)
- Remove from oven and let rest for 2 minutes. The dip will thicken slightly but remain very creamy.
- Garnish with chopped fresh basil.
- Serve immediately while warm and gooey.
Yield: Serves about 6 to 8 as an appetizer. Prep time: 10 minutes. Bake time: 18 to 22 minutes.
Tips & Recipe Variations
- Use room-temperature cream cheese for a lump-free base.
- Drain sun-dried tomatoes well; squeezing out excess oil prevents a greasy dip.
- For extra tang, add 1 tablespoon of sun-dried tomato oil or a splash of lemon juice.
- Make it a meal: fold in 1 to 2 cups of shredded cooked chicken or rotisserie chicken.
- Vegetarian adaptation: omit chicken; ensure cheese is vegetarian-friendly.
- Lighter version: swap half the cream cheese for full-fat Greek yogurt, but expect a slightly tangier, less rich texture.
- Dairy-free option: use dairy-free cream cheese and shredded vegan cheese; texture will be a touch different but still tasty.
- Stovetop method: melt everything in a skillet over low heat until warmed through and serve straight from the pan.
- To avoid separation when reheating, rewarm gently in a 325°F (160°C) oven or in short bursts in the microwave, stirring between intervals.
- Storage: refrigerate leftovers in an airtight container for up to 4 days. Reheat until warmed through.
- Freezing: not ideal for texture, but you can freeze; thaw in refrigerator overnight and reheat slowly.
How to Serve
- Serve with pita chips, tortilla chips, toasted baguette slices, or crisp vegetable sticks like celery and carrots.
- For a dramatic presentation, hollow out a round loaf of bread and pour the hot dip inside to serve as a bread bowl.
- Garnish with extra chopped basil, a drizzle of reserved sun-dried tomato oil, or a pinch of red pepper flakes for color.
- Pair with a crisp white wine, a light rosé, or a citrus-forward beer to cut through the richness.
- Approximate nutrition: rich and calorie-dense – plan on 2 to 3 tablespoons per person for snacking and 4 to 6 tablespoons if serving as a small meal.
“This dip saved my holiday party – everyone went back for seconds. The sun-dried tomatoes add such a lovely pop of flavor. Easy to make and impossible to resist.”
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble the dip into the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes until bubbly.
Q: Can I freeze leftovers?
A: You can freeze the dip, but texture may change. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Q: What can I use instead of sun-dried tomatoes?
A: Roasted red peppers offer a milder sweetness, or try chopped tomatoes that have been oven-roasted to concentrate flavor.
Q: How do I prevent the dish from becoming watery?
A: Drain sun-dried tomatoes well and avoid over-mixing if you add high-moisture ingredients. Reheat slowly rather than at very high temps.
Q: Can I make this vegetarian or dairy-free?
A: For vegetarian, omit chicken. For dairy-free, use dairy-free cream cheese and a plant-based shredded cheese; expect a slightly different texture.
Conclusion
This dip is one of those cozy, crowd-pleasing recipes that brings people together around a warm, cheesy bowl. It’s versatile, quick, and endlessly comforting, perfect for game nights, potlucks, or a simple family snack. If you want the original inspiration and a tested version to compare notes, check out this Marry Me Dip Recipe for more tips and variations. I hope you give this a try, make it your own, and share how it turned your gathering into something a little more memorable.
Marry Me Dip
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Lightly grease a 1-quart (or similar) baking dish or a small cast-iron skillet.
- Have your cream cheese at room temperature so it blends smoothly.
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Stir in the heavy cream until the mixture is silky.
- Add 3/4 cup of the shredded mozzarella, the Parmesan, chopped sun-dried tomatoes, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper.
- If using shredded chicken, fold it in now.
- The mixture should be thick but spreadable with visible bits of tomato and herb.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Sprinkle the remaining 1/4 cup mozzarella evenly over the top.
- Bake for 18 to 22 minutes, until the dip is bubbling around the edges and the cheese on top is lightly golden.
- The center should be hot and steaming when you insert a spoon.
- Remove from oven and let rest for 2 minutes. The dip will thicken slightly but remain very creamy.
- Garnish with chopped fresh basil.
- Serve immediately while warm and gooey.
Notes
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