Baked Cheese Dip With Tomato and Basil

Baked Cheese Dip with Tomato and Basil

1 cup sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
about 2 cups shredded mozzarella cheese
about 2 cups shredded Monterey Jack cheese 
1 cup basil leaves, chopped
1 tomato, diced
Extra basil leaves
1 baguette, sliced

Heat oven to 350 degrees F (177 degrees C)

Stir sour cream, mustard powder, and thyme in a large bowl then add mozzarella, monterey jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish.

Bake for 10-15 minutes or until cheese has melted and is bubbling.

While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide in the oven and bake 6-8 minutes until toasted.

After baking the cheese dip, turn over to broil and broil the cheese dip 2-4 minutes until golden brown on top.

Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.