Sunday, January 6, 2013

Cheesy Caprese Dip

There were a couple different versions of caprese dip floating around on pinterest, one added cream cheese and parmesan for a more creamy version. For the sake of time and less calories I went with the basic version: mozzarella, tomato, and basil. It was very good but a little messy due to the stringy nature of the cheese. It was super easy and required little effort and had minimal ingredients. Some of the comments mentioned that it could get soupy due to the liquid releasing from the cheese and tomatoes. By the end of the night one dish had a little extra liquid but the other did not. I tried to do my best to seed the tomatoes and wrapped them in a paper towel overnight to absorb the leftover liquid (I did a lot of prep work the night before). The brand of fresh mozzarella I purchased didn't have any extra liquid in the packaging like some do, I'm sure that helped eliminate some liquid.
Caprese Dip
(Pinterest find! Adapted from
1 cup of grape tomatoes, halved and seeded
1 ball of fresh mozzarella, cubed
Your desired amount of fresh basil, chopped (I put in a fair amount)
1. Cut grape tomatoes in half and scoop out the insides. Dry the tomatoes as much as possible with a towel. Cube the mozzarella and chop the basil.
2. Mix everything together and place in an oven safe dish.
3. Bake at 375 for 15 minutes until melted and then broil until golden.

**You can always add more or less tomatoes or basil depending on your tastes**


  1. This one was my favorite! Glad you went with the recipe that did not have the cream cheese. This was light and had very distinct individual tastes from the 3 ingredients.

    1. We ate the second dish for dinner the next day, it reheated well.