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Preheat oven to 350 degrees.
In a medium mixing bowl, combine shredded mozzarella cheese, shredded monterey jack cheese, sour cream, pesto sauce, fine sea salt, white pepper and 1 cup halved tomatoes.
Coat a 1.5 quart casserole dish with cooking spray. Transfer dip to casserole dish.
Top dip with remaining 1/2 cup tomatoes.
Bake for 25 minutes, or until warm and bubbly.
Remove and stir well to combine. There will be liquid on the top, this will mix with the cheese to form a thicker cheese dip. Allow to rest for 10 minutes before serving.
Serve with crackers or crostini.
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