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Easy Caprese Dip

Easy Caprese Dip

A warm, bubbly, and utterly irresistible rendition of the classic Italian salad. This recipe transforms the vibrant flavors of tomatoes, mozzarella, and basil into a go-to dip perfect for game nights, parties, or simply a cozy evening at home.
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Cook Time 25 minutes
minutes 30 minutes
Total Time 30 minutes
Course: Appetizer, Dip
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 8 ounces fresh mozzarella cheese, torn into small pieces
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, thinly sliced plus more for garnish
Salt and freshly ground black pepper
  • Red pepper flakes Optional, for a touch of heat
For Serving

Equipment

  • Oven-safe skillet or medium saucepan
  • Small oven-safe baking dish (if skillet is not oven-safe)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in an oven-safe skillet or a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 2 cloves garlic, minced
  3. Pour in the entire can of crushed tomatoes (juice and all) into the skillet or saucepan. Stir to combine with the garlic and olive oil.
    1 (28 ounce) can crushed tomatoes, undrained, 1 tablespoon olive oil, 2 cloves garlic, minced
  4. Bring the tomato mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and freshly ground black pepper to taste. If you like a little heat, now is the time to add a pinch of red pepper flakes.
    Red pepper flakes
  5. Remove the skillet from the heat. Dollop the softened cream cheese into the simmering tomato sauce. Gently stir until the cream cheese begins to melt and creates a creamy base.
    4 ounces cream cheese, softened
  6. Sprinkle the torn fresh mozzarella pieces and grated Parmesan cheese over the tomato and cream cheese mixture. Stir gently until the cheeses are beginning to soften and melt, but don't overmix if you want some distinct cheese pockets.
    8 ounces fresh mozzarella cheese, torn into small pieces, 1/4 cup grated Parmesan cheese, 4 ounces cream cheese, softened
  7. Fold in the thinly sliced fresh basil. This adds that signature bright, herbaceous element that makes Caprese so special.
    1/4 cup fresh basil leaves, thinly sliced
  8. If your skillet is oven-safe, place it directly into the preheated oven. If not, transfer the mixture to a small oven-safe baking dish. Bake for 10-15 minutes, or until the dip is hot, bubbly, and the mozzarella is melted and slightly golden in spots.
    8 ounces fresh mozzarella cheese, torn into small pieces
  9. Once removed from the oven, let the dip sit for a minute or two. Garnish with a little extra fresh basil. Serve immediately with your favorite dippers.
    1/4 cup fresh basil leaves, thinly sliced

Notes

This dip is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or microwave.