I have the perfect appetizer for you, especially for hosting hungry and gluten-free friends and family this holiday season. This hot caprese dip is warm, cheesy, and a true crowd-pleaser. It can also be made ahead, making it ideal for potlucks, office parties, and entertaining. This recipe is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
Get ready to enjoy a delicious, cheesy dip that your friends and family will go gaga over. This hot caprese dip is served warm and fresh, and the cheese pull will bring smiles to everyone’s face.
The dip starts with a layer of softened cream cheese that is then topped with shredded and fresh mozzarella cheese, tomato halves, pesto, and basil for a beautiful look and enhanced flavor.
The warm caprese dip can be served with delicious Crunchmaster crackers. The crackers are gluten-free, delicious, and super sturdy. They won’t break when they’re picking up this cheesy dip.
Crunchmaster comes in a variety of flavors that complement this dip well. I served it with the Rosemary & Olive oil flavor because it felt festive and fun, but any cracker, including Original, Roasted Garlic, and Artisan Cheesy Garlic, would work.
Shop the full line-up in the Crunchmaster Amazon store or check the company’s store locator to find them near you.
Ingredients for Hot Caprese Dip
Here’s what you’ll need to make this delicious dip for all your holiday celebrations:
Cream Cheese: You’ll use an 8-ounce brick of cream cheese softened to room temperature.
Mozzarella Cheese: You’ll need one cup of shredded mozzarella cheese.
Tomatoes: Tomatoes will make the dip feel more festive. I like to use ½ cup of cherry tomatoes cut in half. You could also use grape tomatoes.
Fresh Mozzarella: For maximum cheese pull, you’ll need four ounces of mini fresh mozzarella cheese balls (pearl-sized or small cheese balls cut in half).
Pesto: You’ll also need one tablespoon of prepared basil pesto. You can find a jar of pesto at most grocery stores. Check the label to ensure it’s gluten-free.
Fresh Basil: You’ll also need two tablespoons of chopped fresh basil. There is no substitute for fresh basil, as it adds flavor and color to this dip. If you don’t like fresh basil, omit it.
Seasonings: You’ll also need ½ teaspoon of garlic powder, ⅛ of a teaspoon of fresh cracked pepper, and ¼ teaspoon of salt. These seasonings will enhance the dip’s flavor.
Crackers: Remember the Crunchmaster Crackers. They are essential for transporting the dip from the dish to the mouth.
How to Make the Dip
Once you’ve gathered your ingredients, preheat the oven to 350º F and have a 9 x 6″ baking dish ready.
Mix the softened cream cheese, garlic powder, salt, and pepper in a bowl with a fork. Add the shredded mozzarella to the mixture and mix well. Then spread the cheesy mixture evenly on the bottom of the baking dish.
Spread or dollop the basil pesto over the cheese mixture, then top it with the fresh mozzarella balls and halved cherry tomatoes.
Place the dish in the preheated oven and bake for 25 minutes.
After 25 minutes, switch the oven to the broil setting and broil for 3-4 minutes or until the cheese browns. Remove the dish from the oven.
While the dish is hot, top it with the chopped fresh basil and serve immediately alongside Crunchmaster crackers. Be careful because the tomatoes are hot and popping, and the cheese is steaming.
Notes
This is a great dip to make ahead of time. Just add all the ingredients to the baking dish, cover it with plastic wrap, and refrigerate it. When you’re ready to bake it, remove it from the fridge and bring it to room temperature for about 30 minutes while the oven preheats, then follow the rest of the baking instructions.
If your tomatoes produce a lot of liquid during the first 25 minutes of baking, use a paper towel to blot the moisture before switching the oven to broil. This will keep your dip from getting watery.
The dip also reheats well. Add the leftover dip to a warm oven for a few minutes or zap it in the microwave.
I recommend serving it with Crunchmaster crackers, but you could also serve it with crudités or gluten-free crusty bread.
Hot Caprese Dip
Equipment
- 1 9×6" casserole dish
Ingredients
- 8- ounce cream cheese softened to room temperature
- ½ teaspoon garlic powder
- ⅛ teaspoon fresh cracked pepper
- ¼ teaspoon salt
- 1 cup mozzarella cheese shredded
- 1 Tablespoon basil pesto jarred; check labels for gluten
- ½ cup cherry tomatoes halved
- 4 ounces fresh mozzarella cheese balls mini, pearl-sized or cut into small chunks
- 2 Tablespoons basil (fresh) chopped
- Crunchmaster Crackers
Instructions
- Once you’ve assembled your ingredients, preheat the oven to 350º F. Make sure you have a 9″ x 6″ baking dish ready.
- Mix the softened cream cheese, garlic powder, salt, and pepper in a bowl with a fork. Add the shredded mozzarella to the mixture and mix well. Then spread the cheesy mixture evenly on the bottom of the baking dish.
- Spread or dollop the basil pesto over the cheese mixture, then top it with the fresh mozzarella balls and halved cherry tomatoes.
- Place the dish in the preheated oven and bake for 25 minutes.
- After 25 minutes, switch the oven to the broil setting and broil for 3-4 minutes or until the cheese browns. Remove the dish from the oven.
- While the dish is hot, top it with the chopped fresh basil and serve immediately alongside Crunchmaster crackers. Warning: Be careful because the tomatoes are hot and popping, and the cheese is steaming.
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