Oh boy–how can I possibly describe the deliciousness of this Hot Cheesy Caprese dip adequately?! Please trust me when I say that you really should waste no time to make it yourself! I must warn you though, make sure you have a sufficient number of people to share it with you, or you might experience an inability to stop at just one serving! This dip was the star of our Super Bowl spread (well probably tied with our friend John’s famous wings–my boys would pretty much die for them, I think)! This dip was so good that I kept sneaking back for “one more little spoonful”. The fresh basil and vibrant roasted tomatoes felt like summer in my mouth, pretty awesome for this grey drab winter! I am sure that this summer with fresh garden tomatoes and basil, this dip will be the star of our pool parties too! Not only did it taste out-of-this-world fabulous but it was super easy to make and that drives this recipe straight to the top of my appetizer collection! This one will be made again and again! Yum!
Hot Cheesy Caprese Dip
Ingredients
- 1 cup light sour cream
- 1/2 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 1 cup basil leaves, chopped
- 1 cup diced tomatoes ( I like to use grape tomatoes sliced in half)
- 2 French Bread baguettes, sliced
Instructions
- Heat oven to 350 degrees
- Stir sour cream, mustard powder, and Italian seasoning in a large bowl
- Add cheese and cup chopped basil
- Spread mixture into small pan or pie dish
- Sprinkle diced tomatoes on top of mixture
- Bake for 15 to 20 minutes or until cheese has melted and is bubbling.
- While the dip is in the oven, slice bread and place on baking dish
- slightly drizzle or spray bread with olive oil
- After cheese is melted and bubbly, switch to broil, make room, and slide in the pan of prepared baguette slices. Broil the bread and the dip for about 5 minutes (watch closely)–both should be golden and toasty on top.
- Serve warm with toasted bread.
Recipe Source: adapted from Cookie Rookie
I’m going to make this for sure in the summer when I have lots of fresh basil and tomatoes! I am going to try it with Greek yogurt instead of sour cream… Then Eric will eat it too!
I’m going to make this for sure in the summer when I have lots of fresh basil and tomatoes! I am going to try it with Greek yogurt instead of sour cream… Then Eric will eat it too!
Oh my! This sounds wonderful! Thanks for the recipe.
Oh my! This sounds wonderful! Thanks for the recipe.