Caprese Dip is the perfect appetizer for any occasion, combining the fresh, vibrant flavors of a classic Caprese salad with the creamy, cheesy goodness of a warm dip. With just a few simple ingredients and minimal prep time, this dip is not only delicious but also super easy to make. Whether you’re hosting a party or just craving a cozy snack, this Caprese Dip is sure to be a crowd favorite that’s ready in no time!
Hot Caprese Dip Ingredients
- 3 tablespoons fresh basil, chopped (or about 1 tablespoon dried) + extra basil for garnish
- 10 oz fresh mozzarella, cut into cubes
- 2 roma tomatoes, seeds removed and juice squeezed out
Hot Caprese Dip Instructions
- Preheat your oven to 375°F.
- Prepare the tomatoes: Remove the seeds from the roma tomatoes and squeeze out as much juice as possible. This helps prevent the dip from becoming too watery.
- Combine the ingredients: In a small baking dish, mix the chopped mozzarella, tomatoes, and basil together. Stir until everything is well combined.
- Bake the dip: Place the dish in the oven and bake for 15 minutes. After that, switch to broil for 2 minutes to get the cheese nice and bubbly with a golden top.
- Serve immediately: Garnish with extra fresh basil and enjoy with crackers or melba toasts.
Tip: The dip might look a bit watery, but that’s why it’s so important to squeeze out as much moisture from the tomatoes as you can. It’s best served fresh, as the dip can get a little more liquid the longer it sits. Don’t stress if there’s a tiny bit of juice—it still tastes amazing!
This Hot Caprese Dip is not only delicious but incredibly easy to make. With fresh mozzarella, juicy tomatoes, and fragrant basil, it’s the perfect blend of flavors in a warm, cheesy dip. It’s ideal for parties, family gatherings, or just a cozy snack night at home. Serve it with your favorite crackers or toasted bread for the ultimate bite!
knightwriter96
Thursday 16th of April 2015
This looks delicious & basil is one of my favorite herbs! Can't wait to make it!
Andrea
Saturday 25th of October 2014
Super tasty! I added some granulated garlic for some extra zing. And next time I make it, I'll make it in a mini-crockpot to keep the cheese from solidifying.
Carol
Friday 14th of March 2014
I made this last night and it turned out terrible for me. I seeded the roma tomatoes, inverted to dry for a couple hours, then wiped them with a paper towel. I used fresh mozzarella (whole milk) and fresh basil. Flavor was good, but the consistency was soupy and the cheese was clumpy. I even let it bake a little longer. I was so disappointed. I wonder what I did wrong.....
Tabitha Bonfonti
Sunday 16th of February 2014
This recipe turned out awful for me! I was so disappointed. The cheese wasn't melty and dippable, it was so clumpy & the tomatoes made it so soupy. I was really sad.
Carolina Charm
Monday 17th of February 2014
Oh no! Did you use low fat cheese by chance? Sometimes that makes it not melt as good. :(
jenjenk2000
Monday 30th of December 2013
I made this over the weekend and while it tasted really good, it was way too thick. We couldn't hardly pull it apart with a cracker. Any suggestions as to why this was so thick and what I need to do differently?