Hot mozzarella melted with tomatoes and fresh basil.
Preheat oven to 375F.
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 the 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!
If you are concerned about the price of fresh mozzarella, you can substitute 8 ounces of cream cheese and 1 1/2 cups shredded, bagged mozzarella.
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Dip was easy to make and made a vey nice presentation. However, I thought it could have been made more flavorful by combining some additional cheeses and maybe adding some garlic and/or onion. Would change up the ingredients if we made this again. That is a plus in my book since I like a recipe I can customize to our tastes.
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Lark (SparkyLarky) on 1.4.2011
Oh my gosh…my mouth is watering.
Great, now I am gonna have to go run another 8 miles just so I can make & eat this dip. ok so maybe 10 more miles. (lol)