It’s the best time of the year to eat tomatoes and my basil is growing on my deck, and that’s why I love this quick and easy recipe, found at How Sweet It Is, to whip up quickly for an impromptu gathering this summer!

All you need are three ingredients!  Mozzarella, basil and tomatoes…all fresh!  If you live in the Dallas area, I recommend picking up Paula Lamber’s Mozzarella Co. fresh mozzarella at Eatzi’s!  Check here to see if there are stores close to you that carry this locally-made cheese.  It’s the best!

Using fresh basil is also key!  If you have sun in your yard, you should buy a couple of basil plants and watch it flourish!  It’s a fast growing herb that you’ll enjoy throughout the summer for making pesto and this yummy dip!

Hot Caprese Dip

serves 2-4

10 ounces fresh mozzarella, chopped into cubes

2 roma tomatoes, seeded and juiced

3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish

Preheat oven to 375.

Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.

Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice – it is still delicious!

images and recipe via

What’s your favorite easy recipe to make during the summer?  What do you make with your fresh herbs?

Tags: dip, herbs, summer

This entry was posted on Wednesday, June 6th, 2012 at 2:54 am and is filed under food, garden, green, local, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.