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?

New Year’s Day is the day that many of us mark as our final day of unhealthy holiday eating and resolve to lose weight  and get back into our high school jeans!  These dip recipes are perfect for “the last supper”!  They’re officially packed with naughty calories and all things yummy!

Baked Tex-Mex Pimiento Cheese Dip

• 1 1/2  cups  mayonnaise
• 1/2  (12-oz.) jar roasted red bell peppers, drained and chopped
• 1/4  cup  chopped green onions
• 1  jalapeño pepper, seeded and minced
• 1  (8-oz.) block extra-sharp Cheddar cheese, shredded
• 1  (8-oz.) block pepper Jack cheese, shredded
• Garnish: fresh cilantro leaves
• Serve with: French bread cubes

Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-qt. baking dish.

Bake at 350° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes.

Sausage, Bean, and Spinach Dip

• 1  sweet onion, diced
• 1  red bell pepper, diced
• 1  (1-lb.) package hot ground pork sausage
• 2  garlic cloves, minced
• 1  teaspoon  chopped fresh thyme
• 1/2  cup  dry white wine
• 1  (8-oz.) package cream cheese, softened
• 1  (6-oz.) package fresh baby spinach, coarsely chopped
• 1/4  teaspoon  salt
• 1  (15-oz.) can pinto beans, drained and rinsed
• 1/2  cup  (2 oz.) shredded Parmesan cheese
• Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

recipes and images via Southern Living