Cheesy Caprese Dip

How can one go wrong with melted cheese and crackers. Cheesy Caprese Dip – A mouthwatering combination of hot, melty cheese, basil and tomatoes, loaded with classic Italian flavours. This simple, scrumptious dip, pairs perfectly with crackers or baguettes and is perfect appetiser for any occasion !!

This dip is made with 3 classic ingredients of caprese salad – mozzarella cheese, fresh tomatoes and basil. The use of cream cheese and sour cream give it the perfect consistency to use as a dip as just mozzarella cheese would be hard to dip into and too stringy to eat. This mixture makes it creamier in both texture and flavour and the fresh, succulent cherry tomatoes compliments the creaminess of the cheese perfectly.

We add a mixture of spices and herbs such as oregano, black pepper, herbs de Provence, fresh basil leaves and garlic powder to enhance the fresh Italian flavour of the dip. The dip can be assembled in advance and heated the day it is being served, making it easy to plan ahead for events. A perfect dip to serve at any gathering big or small, which is simple to assemble and sure to make your friends ask for it again and again!

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Helpful Tips and Tricks to Make Caprese Dip:

• You can make this dish in advance and keep refrigerated. Bake when needed. This is not a dip that you can bake and keep. It is best served hot fresh from the oven. When the dips cools down it becomes little thick and looses it stretchy cheesy texture.
• Freshly grated cheese is the best to use. It gives a great texture and the cheese does not leave any water.
• I like using the iron skillet as it keeps the dish hot for a longer time. 
• You can use cheddar cheese if you can’t find Monterey Jack. 

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Cheesy Caprese Dip

Serves: 8 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1/2 cup Boursin garlic and herb cream cheese
• 1/2 cup sour cream
• 1 tsp dried oregano 
• 1/2 tsp Herbs de Provence
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/2 cup fresh basil leaves, chopped
• 1 tbsp basil pesto sauce
• 1 cup mozzarella cheese, grated
• 1/2 cup Monterey Jack cheese, grated
• 1/2 cup cherry tomatoes, halved
• 2 tbsp Parmesan Cheese
• Black pepper
• Baguettes, sliced and toasted

method

1. Preheat oven at 180°C.
2. Stir in the cream cheese, sour cream, herbs, garlic powder, mustard powder and black pepper in a large bowl. Add the chopped basil and both the cheese. Mix well. 
3. Spread the pesto at the bottom of a pie dish or cast iron skillet. Spread the cheese mixture on top and sprinkle with cherry tomatoes and the parmesan cheese.
4. Bake in the oven for 15 -20 minutes until the cheese has melted and is bubbling. Put the oven in the broil setting and bake for another 5 minutes. 
5. Serve hot with warm toasted baguettes or crackers.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!