Easy Caprese Dip Recipe
Creamy, cheesy baked Caprese dip layered with pesto, mozzarella, juicy tomatoes, and a balsamic drizzle. A crowd-pleasing appetizer ready in 25 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 ounce cream cheese softened
- 2 tablespoon basil pesto
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 cup mozzarella cheese low-moisture, shredded
- 0.5 cup Parmesan cheese finely grated
- 1 tablespoon extra-virgin olive oil
- 2 cup cherry tomatoes halved
- 0.5 cup fresh basil chiffonade
- 2 tablespoon balsamic glaze
- 1 loaf baguette sliced and toasted, for serving
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease an 8x8 inch or 1-quart baking dish.
- In a bowl, mix the softened cream cheese, basil pesto, garlic powder, salt, and pepper until smooth. Spread into the prepared baking dish.
- Top evenly with shredded mozzarella and grated Parmesan, then drizzle olive oil over the cheese.
- Bake for 12 to 15 minutes, until hot and bubbly and the edges are lightly golden.
- While the dip bakes, pat the halved cherry tomatoes dry with paper towels and season lightly with a pinch of salt.
- Remove the dip from the oven. Top with tomatoes and basil, then drizzle with balsamic glaze. Serve hot with toasted baguette slices or crackers.
Notes
Make ahead: assemble without tomatoes and basil, cover, and refrigerate up to 1 day; bake just before serving. For extra heat, add 0.25 teaspoon crushed red pepper. Use low-moisture mozzarella to minimize excess liquid.