Hot Caprese Dip

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Get ready to enjoy a deliciously cheesy and piping hot caprese dip made with cream cheese, mozzarella, pesto, tomatoes, and fresh basil. This dip is the perfect gluten-free appetizer and pairs well with sturdy gluten-free crackers (I recommend Crunchmaster crackers).

Prep Time10

Cook Time30

Cream Cheese Softening1

Course: Appetizer, Side Dish

Cuisine: American, Italian

Keyword: caprese dip, cheese dip

Servings: people

Calories: 186kcal

Author: Jenny Levine Finke

Equipment

1 9x6" 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.

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.

Nutrition