Hot Caprese Dip
Hot Caprese Dip is made with the perfect blend of juicy tomatoes, lots of melty cheesy, and fresh basil. It gets baked in a cheese mixture and has the same flavors as the traditional caprese salad.
Servings: 12 servings
Calories: 144kcal
Ingredients
- 1 1/2 cups cherry tomatoes halved and divided
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons pesto sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh basil finely sliced for garnish (optional)
Instructions
- Preheat oven to 350 degrees F and lightly grease a small 1.5 quart casserole dish, shallow baking dish, or small cast iron skillet with cooking spray.
- In a medium or large mixing bowl, combine 1 cup of the halved tomatoes, shredded cheeses, sour cream, pesto sauce, salt and pepper.
- Transfer dip to a prepared dish and spread out evenly with a spatula. Top with remaining tomato halves and bake for 25 minutes or until the top is bubbly. Let dip cool for a few minutes and then garnish with fresh basil leaves. Serve with croistini, bread, or crackers. Enjoy!
Notes
Recipe adapted from Savory Experiments
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 1g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 396mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 2.7mg | Calcium: 203mg | Iron: 0.3mg