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Sunday, August 19, 2012

Hot Caprese Dip

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The problem with appetizers is that you often are so excited about the spicy stuffed mushrooms or the blue cheese stuffed bacon-wrapped dates that you find yourself totally full before dinner is served. I’ve found the best way to remedy this is to just skip dinner altogether and spend the evening feasting on appetizers! Once every couple of weeks, usually with friends, we hang out at home with appetizers, cocktails, and board games….totally my kind of Friday night! 

I recently made this caprese dip for one of our appetizer dinner nights. With only three ingredients, it literally could not be easier…and when is melted cheese not a popular dish?! I will warn you—the tomatoes must be juiced well to avoid a watery dip and you have to eat it while it’s warm or else the mozzarella hardens as it cools. I’m pretty sure digging in quickly won’t be a problem! Skip dinner this weekend and round up some friends and some appetizers!

One Year Ago: No Bake Orange Creamsicle Cheesecake
Two Years Ago: Crockpot Eggplant Curry

Hot Caprese Dip
from How Sweet Eats

-8-10 ounces fresh mozzarella, chopped into cubes
-2 roma tomatoes, seeded and juiced (squeeze as much moisture out as possible!)
-3 tbsp freshly chopped basil

1. Preheat oven to 375F.
2. Add tomatoes, basil, and cheese to a small baking dish, evenly dispersing the ingredients. Bake for 15 minutes. Broil for 2 minutes to toast the cheese.
3. Serve immediately with pita chips or crackers (the longer it sits, the more soupy it becomes and the cheese hardens).