"Food is our common ground, a universal experience." - James Beard

Thursday, June 20, 2013

Caprese Pizza Dip - from Susan

Susan brought this wonderful dip to our Sunday School get-together this weekend!  We decided we liked it with tortilla chips, and it's best if it can be kept warm.  This would be a great appetizer for a Greek dinner, and the tomatoes make it perfect for summer-time!

(Photo from us-masala.blogspot.com)
Caprese Pizza Dip
1 pint/2 cups grape tomatoes, halved
1 tbsp + 2 tsp olive oil
2 cloves garlic, minced
8 ounces cream cheese, softened at room temp
10 ounces shredded mozzarella cheese
¼ cup + 2 tbsp grated parmesan cheese
¼ cup basil leaves, chopped roughly
Salt and pepper to taste
A pinch of dried oregano

Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil.   Place tomato halves on top.  Drizzle with 2 tsp olive oil and salt, then bake for 12 – 17 minutes.  Take out of the oven and set aside.  While tomatoes are roasting, mix softened cream cheese with mozzarella and ¼ cup parmesan.  Stir in fresh basil, garlic, oregano, salt, and pepper – mixing well to combine.  Place the tomatoes at the bottom of a baking dish, top it with the cheese mixture.  Sprinkle with remaining parmesan, drizzle 1 tbsp oil on top.  Bake for 20 – 22 minutes, or until top is golden and bubbly.  Serve immediately with crackers, chips, or toasted crusty bread.


  1. Yay! I made this once and it was fabulous but the original USMasala site isn't accessible any more. Writing this down when I get some so I don't lose it again...

  2. WOW, I’ve been craving pizza this whole week and I come to your blog and I see this…


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