Ingredients
For the Warm Vegetable and Herb Dip:
- Olive Oil: 2 tablespoons, plus extra for drizzling.
- Yellow Onion: ½ cup, finely chopped (about ½ small onion). Provides an aromatic base.
- Garlic: 2-3 cloves, minced (about 1 tablespoon). Essential flavour booster.
- Zucchini: 1 cup, finely diced (about 1 small zucchini). Choose firm, smaller zucchini for better flavour and texture.
- Yellow Summer Squash: 1 cup, finely diced (about 1 small squash). Complements the zucchini beautifully.
- Red Bell Pepper: ½ cup, finely diced (about ½ small pepper). Adds sweetness and colour.
- Fresh Corn Kernels: 1 cup (from 1-2 ears of corn). Fresh corn offers the best sweet pop. Frozen can be used if thawed.
- Cherry or Grape Tomatoes: 1 cup, halved or quartered if large. They add bursts of juicy acidity.
- Cream Cheese: 8 ounces (1 block), softened to room temperature. Provides the creamy, tangy base. Full-fat recommended for best texture.
- Ricotta Cheese: ½ cup (whole milk or part-skim). Adds lightness and a slightly grainy, pleasant texture.
- Grated Parmesan Cheese: ¼ cup, plus extra for topping. Adds salty, umami depth.
- Fresh Basil: ¼ cup, chopped. The quintessential summer herb.
- Fresh Parsley: ¼ cup, chopped (flat-leaf recommended). Adds clean, green flavour.
- Fresh Chives: 2 tablespoons, finely chopped. Offer a mild oniony bite.
- Salt: ½ teaspoon, or to taste.
- Black Pepper: ¼ teaspoon, freshly ground, or to taste.
- Red Pepper Flakes: Pinch (optional), for a subtle hint of heat.
For the Toasty Baguette:
- Baguette: 1 standard loaf. Choose a good quality crusty baguette.
- Olive Oil: 2-3 tablespoons, for brushing.
- Garlic Powder: ½ teaspoon (optional).
- Salt and Pepper: To taste.
Instructions
- Prepare Vegetables and Herbs: Wash and finely dice the onion, zucchini, yellow squash, and red bell pepper. Mince the garlic. Cut the corn kernels off the cob. Halve or quarter the cherry tomatoes. Chop the fresh basil, parsley, and chives. Set everything aside in separate bowls or prep containers.
- Sauté the Aromatics and Vegetables: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook Firmer Vegetables: Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender-crisp (they should still have a slight bite).
- Add Corn and Tomatoes: Stir in the fresh corn kernels and cook for 2-3 minutes, until the corn is bright yellow and slightly tender. Add the halved/quartered cherry tomatoes and cook for just 1-2 minutes more, until they begin to soften slightly but still hold their shape. You don’t want them to break down completely into sauce.
- Cool Slightly: Remove the skillet from the heat and let the vegetable mixture cool for 5-10 minutes. This prevents the hot vegetables from melting the cheese mixture too quickly or scrambling any potential egg component if you were adding one (not in this recipe, but good practice).
- Combine Cheese Base: While the vegetables cool, in a medium bowl, combine the softened cream cheese, ricotta cheese, ¼ cup grated Parmesan cheese, chopped fresh basil, parsley, chives, ½ teaspoon salt, ¼ teaspoon black pepper, and optional red pepper flakes. Stir well with a sturdy spoon or spatula until smooth and evenly combined. Ensure the cream cheese is fully incorporated without large lumps.
- Combine Vegetables and Cheese: Add the slightly cooled sautéed vegetable mixture to the bowl with the cheese mixture. Gently fold everything together until the vegetables are evenly distributed throughout the creamy base. Taste and adjust seasoning if necessary.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe baking dish (approximately 1-1.5 quart capacity, like an 8×8 inch dish or a 9-inch pie plate). Spread the vegetable and cheese mixture evenly into the prepared dish. Sprinkle the top with a little extra grated Parmesan cheese, if desired. Drizzle lightly with olive oil.
- Bake the Dip: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is heated through, bubbly around the edges, and lightly golden on top.
- Prepare the Toasty Baguette: While the dip is baking, prepare the baguette. Slice the baguette on a diagonal into ½-inch thick slices. Arrange the slices in a single layer on a baking sheet. In a small bowl, whisk together 2-3 tablespoons of olive oil with the optional garlic powder, salt, and pepper. Brush this mixture lightly over one side of each baguette slice.
- Toast the Baguette: During the last 5-10 minutes of the dip’s baking time (or immediately after removing the dip), place the baking sheet with the baguette slices into the oven. Bake for 5-8 minutes, or until the edges are golden brown and the bread is crisp. Alternatively, you can toast them under the broiler for 1-3 minutes per side – watch very carefully as they can burn quickly under the broiler.
- Serve Warm: Carefully remove the hot dip from the oven. Let it rest for 5 minutes before serving – it will be very hot! Garnish with a sprinkle of extra fresh chopped herbs, if desired. Serve immediately with the warm, toasty baguette slices for dipping.
Nutrition
- Serving Size: one normal portion
- Calories: 180-250