As the holidays get closer, things can get hectic and crazier than usual. It’s always nice to be able to relax and enjoy an evening with family and friends, taking a break from the usual craziness to just unwind. For me, that often means throwing things together from the fridge and pantry and coming up with appetizers, dips, sandwiches, and whatever you feel like munching on. Nothing fancy, everything fun! That’s how this Caprese Dip came about. Of course I love Caprese Salad, and I had seen Caprese Dips around the internet, but I wasn’t sure how they were put together. I really didn’t want to know. I thought it would be fun to come up with something myself. So, one night when some friends dropped by, I made Caprese Dip, and we ate the entire thing in one setting. It was so good, that the next day I wrote down as much as I could remember, made a few changes and made it again so I could share this recipe with you! I hope you like it!
Caprese Dip
(feeds 6-8)
(printable recipe at end of post)
1/4 cup + 3 tablespoons fresh Basil, chopped
1 1/4 cups fresh Roma Tomatoes, chopped
1 3/4 cup Sour Cream
8 ounce Cream Cheese, softened
1 teaspoon Garlic Powder
1/2 teaspoon Pepper
1/2 cup fresh Mozzarella Balls-Pearls
6″ round spring form pan
oven safe jar
Preheat oven to 375°.
Chopped tomatoes into small bite sized pieces.
Chop basil into small pieces.
Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.
Thanks so much for stopping by today!
Continue down the page to see more wonderful tasty Easy Party Recipes from my fellow Sunday Supper members!
Thank you to our hostess for today’s event, Caroline from Caroline’s Cooking
Author: The Freshman Cookprint recipe
- 1/4 cup + 3 tablespoons fresh Basil, chopped
- 1 1/4 cups fresh Roma Tomatoes, chopped
- 1 3/4 cup Sour Cream
- 8 ounce Cream Cheese, softened
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Pepper
- 1/2 cup fresh Mozzarella Balls-Pearls
- 6″ round spring form pan
- oven safe jar
- Preheat oven to 375°.
- Chopped tomatoes into small bite sized pieces.
- Chop basil into small pieces.
- Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
- Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
- Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
- Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.
