5 Cheese Dip

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • ½ cup grated Romano cheese
  • ½ cup grated asiago cheese
  • ½ cup parmesan cheese
  • ½ cup of crumbled gorgonzola
  • ½ cup of cream cheese
  • 2 cloves of garlic, minced
  • ½ cup fresh basil
  • 1 large tomato, chopped
  • 1 loaf of Canyon Bakehouse Rosemary Focaccia Bread 


  1. Preheat oven to 375 F.
  2. Mix cheese and garlic together and place in a small cast iron skillet.
  3.  Bake for 15-20 minute, or until cheese begins to bubble and turns slightly brown.
  4. While the cheese is baking, cut focaccia bread into strips and place on a baking sheet. Place in oven for the last 10 minutes of the baking process.
  5. Remove the cheese and bread from the oven.
  6. Top cheese with fresh tomatoes and basil and serve immediately with bread!