Creamy Baked Caprese Dip
This creamy dip captures all the flavors of a classic caprese salad like tomatoes, mozzarella, fresh basil, and balsamic. But we're making it extra special by turning it into a dip that gets beautifully melty in the oven. This crowd pleasing appetizer is sure to win at every holiday meal, party, or game day get-together.
Ingredients
- 2 tablespoons olive oil extra virgin
- 2 pints grape tomatoes
- 2 tablespoons garlic minced
- 1 tablespoon balsamic vinegar
- 16 ounces cream cheese 2 8-ounce blocks
- 16 ounces mozzarella pearls
- ½ teaspoon salt
- 12 - 15 fresh basil leaves chopped small
- balsamic glaze or balsamic reduction
- toasted baguette slices
Instructions
- Preheat oven to 350 degrees.
- Add oil to a cast iron skillet or another oven safe skillet on medium to medium-high heat. Once oil is hot add tomatoes. Sauté for 5 to 10 minutes, until tomatoes are softened and start to burst. Then add minced garlic and balsamic vinegar. Stir and sauté for about 1 minute, until garlic is golden.
- While skillet is still hot, stir in the cream cheese. If you let it sit in the skillet for a minute or two it will soften enough to incorporate into the tomatoes.
- Turn off the stove. Gently stir in the mozzarella pearls and salt. Spread everything into a layer to cover the bottom of the skillet. Sprinkle chopped basil over top.
- Place skillet in the oven and bake for 20 minutes. If you need some additional browning after you can broil for 1 to 3 minutes. (If you broil, watch it so it doesn't burn.)
- Remove from the oven and let the dip rest for 10 minutes. Drizzle with a few tablespoons of balsamic glaze or balsamic reduction. Serve with toasted baguette slices.