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Caprese Dip

Caprese dip combines a creamy, cheesy base with juicy cherry tomatoes, fresh basil, and balsamic glaze. Bake it until hot and bubbling around the edges, then top and serve warm.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 1 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the topping
  • 1 cup cherry tomatoes halved
  • 0.25 cup fresh basil thinly sliced
  • 1 tbsp balsamic glaze

Equipment

  • 1 1-quart baking dish

Method
 

Make the dip
  1. Heat the oven to 375°F.
  2. Lightly grease a 1-quart baking dish.
  3. In a medium bowl, stir the cream cheese and sour cream until smooth.
  4. Stir in the mozzarella, Parmesan, garlic, salt, and pepper.
  5. Spread the mixture in the prepared dish.
  6. Bake for 20 to 25 minutes, until hot and bubbling around the edges.
Top and serve
  1. Scatter the tomatoes and basil over the hot dip.
  2. Drizzle with balsamic glaze.
  3. Serve warm.

Notes

For the best texture, serve soon after adding the tomatoes and basil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a vegetarian-friendly version, check that the Parmesan is made with vegetarian rennet.