Caprese Dip
Caprese Dip has melty cheese topped with pesto and cherry tomatoes. An excellent appetizer idea!
Equipment
- 9" pie dish or something similar
- Small pot
- Mixing Spoon
- Measuring cups and spoons
- Bread knife (if making the baguette slices)
Ingredients
For the Warm Caprese Dip
- 8 ounces cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup basil pesto
- cherry tomatoes, cut in half
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
For the Toasted Baguette
- 1 baguette loaf
- olive oil
Instructions
For the Warm Caprese Dip
- Preheat oven to 350℉
- In a small pot, melt the cream cheese, mozzarella cheese, garlic powder, and onion powder until creamy and smooth.
- Spread the cheese sauce around the bottom of the baking dish
- Spread the basil pesto over the cheese mixture
- Place halved cherry tomatoes on top (as many as desired)
- Bake for 25 minutes or until the edge of the cheese mixture begins to lightly brown and bubble
For the Toasted Baguette
- Preheat oven to 400℉
- Cut the loaf into bite-size pieces
- Brush both sides of the sliced baguette pieces with olive oil
- Bake for 5-7 minutes
- Flip the bread over
- Bake for an additional 5-7 minutes
Notes
This dip can be eaten warm or cold!
Store leftovers in the refrigerator, covered, for up to 3 days.