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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Hot Melted Caprese Dip

[heart_this] · Jul 22, 2016 · 14 Comments

Hot Melted Caprese Dip

A hot melted cheese dip with tomatoes and basil pesto!

Summer is the perfect time to enjoy a nice fresh caprese salad! A caprese salad is a salad with fresh tomatoes, mozzarella and basil and every time I have one I can’t help but think that cheese is always better when melted so why not enjoy it and a hot melted caprese dip? This dip is quite literally a caprese salad with tomatoes, mozzarella and basil pesto that is baked until the cheese is all melted and ooey and gooey and oh so good! Enjoy this hot melted caprese dip as a snack or even as a light summer meal with toasted baguette, crackers, chips or veggies for dipping and I’m certainly not going to tell anyone if you skip all of that and just eat it by spoonful like I do!

Hot Melted Caprese Dip
Hot Melted Caprese Dip
Hot Melted Caprese Dip
Hot Melted Caprese Dip
Hot Melted Caprese Dip

Hot Melted Caprese Dip
Hot Melted Caprese Dip

Hot Melted Caprese Dip

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A hot melted cheese dip with tomatoes and basil pesto!

ingredients
  • 1 pint cherry tomatoes, halved
  • 16 ounces fresh mozzarella, cut into cubes
  • 1/2 cup basil pesto
  • salt and pepper to taste
directions
  1. Mix everything, place in a baking dish and bake in a preheated 425F/220C oven until the cheese is melted, bubbling on the sides and lightly golden brown on top, about 15-20 minutes.
Nutrition Facts: Calories 475, Fat 33.4g (Saturated 14g, Trans 0), Cholesterol 68mg, Sodium 883mg, Carbs 9g (Fiber 2g, Sugars 3g), Protein 36.1g

Nutrition by: Nutritional facts powered by Edamam
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20 Minute Meals, 30 Minute Meals, 6 Ingredients, Appetizer, Dip, Food, Gluten-free, Italian, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Francesca Bruzzese says

    July 22, 2016 at 2:20 pm

    This looks delicious! I love the individual portions. Will be making this as soon as the weather cools down a bit here!!

    Reply
  2. Marai says

    July 22, 2016 at 3:05 pm

    Looks amazingly cheesy and delicious!!

    Reply
  3. Micki Cesario says

    July 23, 2016 at 12:46 am

    I can't wait to make this. It looks so yummy. Quick question about the bread. How did you prepare it to get that beautiful dark toasted/grilled look. Did you use oil or butter and did you use any spices. Please share this simple but beautiful compliment to the dip. Thanks.

    Reply
  4. Michelle Hartwell Hamill says

    July 23, 2016 at 3:48 am

    yum. I'm so making this.

    Reply
  5. mickey says

    August 2, 2016 at 1:55 pm

    Too hot to even think about hot gooey cheese! This is apres ski food!

    Reply
  6. Anonymous says

    August 3, 2016 at 11:21 am

    Can't wait to try this, looks sooo good.
    Does this reheat at all? Thank you.

    Reply
  7. Anonymous says

    December 25, 2016 at 4:19 pm

    I made this for Christmas Eve. The taste was great, but the consistency is soooo stringy. It was hard to dip.

    Reply
  8. Bev says

    June 26, 2017 at 10:55 pm

    I would like to know what kind of bread you used and how you prepared it.

    Reply
  9. kevin says

    July 6, 2017 at 1:00 am

    Bev: That is sliced Baguette that is brushed with olive oil, toasted and then rubbed with garlic cloves.

    Reply
  10. Janice James says

    November 1, 2017 at 11:03 pm

    I made this dip for a party and followed the instructions exactly as noted. It came out so watery, I couldn’t even take it with me to the party. I will never make this again. Awful recipe!!

    Reply
    • Paula Muskey says

      June 8, 2019 at 11:09 am

      I made it too and it seemed to separate and had oil on the top. Tasted great, looked awful. Not sure why all the olive oil in the pesto ended up on top of the dip???

      Reply
  11. kevin says

    November 2, 2017 at 1:41 pm

    Janice James: What kind of tomatoes did you use and what was the consistency of the pesto?

    Reply
  12. Jennifer says

    December 26, 2019 at 8:20 am

    I made this and the taste was great but it did not want to incorporate and, as mentioned previously, it was very hard to dip. I cooked it longer then mentioned because it took forever for the buffalo mozzarella to melt. The only way to even try and serve this is piping hot and even then the cheese is very stringy and hard to get into the bread.

    Reply
  13. Suzanne says

    December 31, 2021 at 7:44 pm

    Kevin; happy New Year. Follower for years and I’m so sorry about having to share this. Recipe was awful. Followed exactly and it was a soupy mess. Wasted all the ingredients. Couldn’t salvage a thing. Not sure hat was wrong.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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