Hot Caprese Dip.
You only need three ingredients to make this fabulous snack!
And I say snack, because it is totally acceptable to make it for yourself this afternoon when your stomach starts to rumble.
You know why?
Because I said so.
It also obviously makes a great appetizer for parties. The key is to consume it as quickly as possible. Trust me… it isn’t challenging.
And it is super simple to make. All you must do is chop the ingredients and combine them like so.
Then throw the dish in the oven and let the cheese work it’s magic.
It will look like this. And then you might die. But that’s okay, because having this as your final meal totally makes sense.
It took all of my restraint to not go at the dip with just a spoon. I was so tempted.
I might have taken a little spoonful of a taste.
There really is nothing better than a spoonful of bubbly, golden cheese.
Hot Caprese Dip
Ingredients
- 10 ounces fresh mozzarella, chopped into cubes
- 2 roma tomatoes, seeded and juiced
- 3 tablespoons freshly chopped basil, or about 1 tablespoon dried + more for garnish
Instructions
- Preheat oven to 375.
- Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.
- Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice – it is still delicious!
Did you make this recipe?
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228 Comments on “Hot Caprese Dip.”
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I’m thinking roasting the tomatoes, drizzled in a little olive oil, in the oven first would amp up the flavor and control the moisture issue at the same time.
I just made this dip tonight and it was good! I would however add some freshly ground pepper or something to give it a little more flavor. And I’m wondering…could the moisture be from the fresh mozzarella instead of the tomatoes? Mine came out really watery and I’m pretty sure the amount of tomatoes I had in it could not have produced that much moisture.
This is the BEST ever, I did change the recipe because of the comments and I found a white pizza dip and modified this. I used 8 oz shredded Mozzarella , 8 oz of Room Temp cream cheese. I did not measure the Bail I chopped and stirred it all together and I used a little sea salt. baked at 375 for 20 minutes topped with a little more cheese and broiled for 5 more minutes this is HEAVEN Thank you for sharing
I tried this tonight, but used a regular nicely flavored mozza. It worked out amazing! We could have eaten the whole thing each!
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I bet this would taste even more amazing with balsamic drizzled on it!!
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I made this yesterday. Drained and seeded the tomatoes thoroughly. It was very watery and the cheese was very stringy and rubbery. I would not make this again.
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just wondering if you could put this in a crockpot?
I don’t think you should just because of the fresh mozzarella – if I were you I’d do this dip instead: http://www.howsweeteats.com/2012/07/white-pizza-dip/
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Mmmm! I am most definitely making this soon! Love your website, very well put together. Please feel free to check out some of my recipes at http://www.thebiteiswrite.com for some new ideas! :)
If I put this back in the oven when it’s been out for a few minutes, will the extra liquid kind of bake back off?
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yummy ..delicious
I have been cooking for over 40 years. I took this to our friends for an app for their dinner and it was like soup! I will not be making this again,
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I also found this watery, and I actually drained it a couple of times. I added the cream cheese as a previous commenter suggested, but it didn’t seem to lessen the moisture. I added a little garlic and a dash of hot red pepper to it, because I also felt it needed more flavor. Probably not a keeper for me.
OKAY! OKAY! I did this and it was GREAT! BUT!! I read the comments before I made it and found some solutions to help reduce the moisture and add a little flavor to the mix! I did not squeeze the tomatoes to remove the juice! I put them in a colander and let them sit and drip out the juice naturally; I only pressed them a little at the end but did not want them to lose their shape. I also used a large block storebought motz. (sorry, from Target, it had no weird ingredients) and it was great! I also tweaked the recipe by adding lots of sliced garlic and sprinkling with Romano cheese to add salt flavor.
OKAY! OKAY! I did this and it was GREAT! BUT!! I read the comments before I made it and found some solutions to help reduce the moisture and add a little flavor to the mix! I did not squeeze the tomatoes to remove the juice! I put them in a colander and let them sit and drip out the juice naturally; I only pressed them a little at the end but did not want them to lose their shape. I also used a large block storebought motz. (sorry, from Target, it had no weird ingredients) and it was great! I also tweaked the recipe by adding lots of sliced garlic and sprinkling with Romano cheese to add salt flavor.
PS
I ate it as a side dish instead of a dip. And I made it again and used it on the top of a Boboli pizza.
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OOh la la! This looks amazing. I have developed an obsession with fresh basil and this looks like just what I need! I am pinning this. Thanks so much!
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I will try it this weekend as it looks so amazing
Nice post.
hey Awesome article. its really useful for diet lovers
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It is really amazing, thank you; I would just like to suggest to add some smoked sliced turkey, bacon or hot dog together with some of Canadian poutine fires, and, topped with it sauce. Thank you again for your recipe.
It is really amazing, thank you; I would just like to suggest to add some smoked sliced turkey, bacon or hot dog together with some of Canadian poutine fries, and, topped with it sauce. Thank you again for your recipe.
Ok so i tried this with a few modifications.
1 use block mozzerella instead of fresh. Melts better. Less watery less expensive
2 use sundried tomatoes. Gives it a better flavoring.
3 used spinach instead of basil. Tasted better.
4 mix the mozzeralla and cream cheese (room temp) together before adding the spinach.
4 put the tomatoes in last. Try not to use to much oil. Squeeze it out and just use the sundried tomato.
Thank, was wondering if spinach could be used. I might mix basil and spinach.
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