Hot Caprese Dip

• 10 ounces, weight Fresh Mozzarella, Choppped
• 2 whole Roma Tomatoes, Chopped And Seeded
• 3 Tablespoons Freshly Chopped Basil

1. Preheat oven to 375F.
2. Make sure tomatoes have as much juiced squeezed out of them as possiblethis will prevent the dip from becoming soupy.
3. In a small baking dish, combine chopped cheese, tomatoes and basil and mix.
4. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden.
5. Serve immediately with crackers or melba toasts.
6. Note: dip may appear watery which is why it is VERY important to get as much moisture out of the tomatoes as possible.
7. Also make sure the dip is consumed immediately, as the longer it sits, the more juice that develops.
8. Dont worry if there is a little bit of juiceit is still delicious!
9. 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.

mozzarella, tomatoes, freshly chopped basil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-caprese-dip/ (may not work)