Hot Cheesy Caprese Dip

🔥 Hot Cheesy Caprese Dip Recipe

🧀 Ingredients:

• 1 (8 oz) block cream cheese, softened

• 1/2 cup sour cream or plain Greek yogurt

• 1 cup shredded mozzarella cheese, divided

• 1/2 cup grated Parmesan cheese

• 1 clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 cup cherry tomatoes, halved (or sun-dried tomatoes)

• 1/4 cup fresh basil, chopped (plus extra for garnish)

• 1–2 tbsp balsamic glaze (for drizzling)

🥖 To Serve With:

• Sliced toasted baguette, pita chips, crostini, or fresh veggies

🧑‍🍳 Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix base: In a medium bowl, combine cream cheese, sour cream, 3/4 cup mozzarella, Parmesan, garlic, salt, and pepper. Stir until smooth.

3. Spread and layer: Spread mixture evenly in a small oven-safe dish (e.g. 8×8 baking dish or a cast iron skillet). Top with cherry tomatoes and remaining 1/4 cup of mozzarella.

4. Bake: Bake for 20–25 minutes, or until hot and bubbly and the top is lightly golden.

5. Finish: Remove from oven and immediately sprinkle chopped fresh basil over the top. Drizzle with balsamic glaze.

6. Serve hot with toasted baguette or crackers.

❓ Q&A: Tips, Variations, and Troubleshooting

❓ Can I make it ahead of time?

Yes! Assemble everything and refrigerate (covered) for up to 24 hours. Add 5–10 extra minutes to baking time if starting from cold.

❓ Can I use sun-dried tomatoes instead of fresh cherry tomatoes?

Absolutely. Use oil-packed sun-dried tomatoes, chopped. Drain excess oil before topping the dip.

❓ What’s a good substitute for balsamic glaze?

You can use a quick homemade glaze: Simmer 1/2 cup balsamic vinegar with 1 tbsp honey or brown sugar until reduced by half.

❓ Can I make it vegetarian-friendly?

It already is! Just double-check your cheeses to ensure they’re made with vegetarian rennet if that’s important to you.

❓ Can I add protein (like chicken or bacon)?

Yes! Stir in:

• Cooked, chopped grilled chicken or

• Crispy bacon bits before baking.

❓ How do I make this dip lighter?

Use:

• Light cream cheese or Neufchâtel

• Greek yogurt instead of sour cream

• Part-skim mozzarella
  Still super creamy, but lower in fat.

❓ How do I keep leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven until hot.