Step 1

Preheat oven to 350 degrees.

Step 2

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.

Step 3

Coat a 1.5 quart casserole dish with cooking spray. Transfer dip to casserole dish.

Step 4

Top dip with remaining 1/2 cup tomatoes.

Step 5

Bake for 25 minutes, or until warm and bubbly.

Step 6

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.

Step 7

Serve with crackers or crostini.

Step 8

If you've tried this recipe, come back and let us know how it was!