1/2 Yellow onion, minced
3 cloves Garlic, minced and divided
1 teaspoon Dried oregano
1 pound Mozzarella cheese, grated
1/2 cup Ricotta cheese
1/4 cup Parmigiano-Reggiano
1/2 cup Breadcrumbs, toasted
2 tablespoons Chopped parsley
1 1/2 cups Marinara sauce
Black pepper, cracked, to taste
Preheat the oven to 400 degrees F
Heat a 6-inch cast iron skillet over medium heat and add in 2 tablespoons of olive oil. When hot, add in the onion and two cloves of the minced garlic. Season with salt and pepper and cook until tender and translucent, about 4 to 5 minutes. Stir in the oregano and set aside to come to room temperature.
In a large bowl combine the mozzarella, ricotta, and the parm. Stir in the cooled onions and garlic and season with a little salt and pepper. Next, combine the breadcrumbs, parsley, and the remaining minced garlic and olive oil and set aside.
To assemble, place half of the marinara at the bottom of the cast iron skillet. Top with the cheese mixture and cover with the remaining marinara. Top with the breadcrumb mixture and place into the oven. Bake for 20 minutes until the breadcrumbs are golden brown and the edges of the pan are bubbling.
Serve with breadsticks, crostini, roasted red peppers, grilled eggplant and zucchini. Either dip the bread right into the melted cheese stick dip or build little toasts with the crostini, grilled veggies, and top with the cheese mixture.
Grab your cast iron pan and get all the crispy, cheesy goodness of mozzarella sticks but as a scoop-able, sharable dip with this recipe from Daphne Oz.
PREP TIME: 10 minutes
COOK TIME: 20 minutes