Hot Caprese Dip
User Reviews
5
Hot Caprese Dip
Description
This dip blends fresh mozzarella cubes with Roma tomatoes that have been seeded and juiced to reduce excess moisture. Fresh or dried basil adds an herbaceous note to the mixture. The dip is baked at 375°F until the cheese starts melting and then broiled briefly to develop a golden crust on top. This method ensures the cheese becomes bubbly and slightly browned without turning soupy.
The resulting texture combines the softness of melted cheese with tender tomato pieces and fragrant basil. Serving the dip immediately preserves its ideal texture, as sitting too long leads to juice release that can make it watery. Paired with crackers or melba toasts, it serves as a fresh, warm appetizer or snack.
Ingredients
- 10 ounces mozzarella cheese chopped into cubes, fresh
- 2 Roma tomato seeded and juiced
- 3 tablespoons basil or about 1 tablespoon dried + more for garnish, freshly chopped
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!