8 oz (250 g) brick-style cream cheese, at room temperature
1/2 cup (125 mL) mayonnaise
2 cups (500 mL) shredded Balderson Canadian Heritage Cheddar 5 Year Old, divided
1/3 cup (75 mL) thinly sliced fresh basil, divided
8 oz (250 g) assorted crackers
Preheat oven to 400°F (200°C). In 9-inch (23 cm) square baking dish, toss together grape tomatoes, oil, garlic, salt and red pepper flakes. Bake for 20 to 25 minutes or until blistered and tender. Cool slightly.
Meanwhile, using electric mixer, beat cream cheese until light and fluffy; beat in mayonnaise until combined. Fold in 1 1/2 cups (375 mL) cheddar cheese, tomatoes (with pan juices) and 1/4 cup (60 mL) of the basil.
Return to baking dish. Sprinkle with remaining cheddar cheese. Bake in 400°F (200°C) oven for 12 to 15 minutes or until bubbling and cheese is melted.
Garnish with remaining basil. Serve with crackers.
Alternatively, serve with warm flatbread such as naan, pita or focaccia bread.
Serve the dip with a charcuterie board if desired.