CHEESY CAPRESE DIP

CHEESY CAPRESE DIP

INGREDIENTS
1 cup light sour cream
½ teaspoon mustard powder
1 teaspoon dried thyme
1 teaspoon herbs of Provence
8 ounces shredded mozzarella cheese (about 2 cups)
8 ounces shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 cup diced Roma tomatoes
Extra basil leaves
2 baguettes, sliced

INSTRUCTIONS:
Stir sour cream, mustard powder, herbs, and thyme in a large bowl
Add cheese and cup chopped basil

Dump mixture in small crockpot.

Sprinkle diced tomatoes on top of mixture

Cook on high until cheese has melted and is bubbling.

While the dip is in the oven, slice bread and place on baking dish and slightly drizzle or spray bread with olive oil
Slide into the oven and bake 6 to 8 minutes until toasted.

After cheese is melted and bubbly, switch to broil and let it get extra crispy for about 5 minutes (watch closely)
Serve warm with toasted bread.

cheese-capreese

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