The Absolute Best Quick & Easy Appetizer For A Crowd
I’m a HUGE basil pesto fan. This heavily mixture is good on just about everything! I like to spread it on a sandwich, mix it with hummus, use it as a cracker spread, a chicken marinade, veggie dip and pasta sauce. BUT, my all time favorite way to enjoy it is baked with cream cheese and tomatoes.
You can, of course, make your own basil pesto quite easily (my favorite recipe here), but there are also a few store-bought brands that are really tasty. I like the Giovanni Rana brand. You can usually find it in the refrigerator section by the hummus and refrigerated pastas. Don’t buy any of the jarred brands in the pasta isle that aren’t refrigerated– they’re just not the same!
Are here you have it…
The BEST Warm And Cheesy Caprese Dip Recipe
It’s so quick and easy to make, it will be your new go-to party dip! Everyone loves this recipe. The last time I made it, I caught my husband licking his plate and scraping the pie dish with his finger to get the last little bit.
You will only need a block of cream cheese, about 1/2 cup of basil pesto, and several cherry tomatoes. So simple!
Spread the cream cheese onto the bottom of a pie dish.
Top it with a thin layer of basil pesto. You really don’t need much! This stuff is very flavorful. I don’t really measure because I just slop it on there, but I would say I use about 1/2 a cup.
Cut your cherry tomatoes into 1/4 inch slices and spread them evenly on top of the pesto.
Place in a 350 degree oven for 20-25 minutes, or until you can see the cream cheese start to brown on the edges.
That’s it! You’ve now got yourself the easiest 3 ingredient appetizer you will ever make.
Serve this dip with pita chips, sourdough bread rounds, crackers or anything else that suits your fancy. I really like the Open Nature pita chips with sea salt.
If you are serving a large crowd, you could easily double the recipe. My pie dish looks like it could fit two blocks of cream cheese, maybe even more.
This 3 ingredient appetizer can be thrown together in just a few minutes, and then baked for the perfect warm and comforting party food everyone will love. Serve it with pita chips, bread or crackers.
- 1 (8 oz) block of cream cheese
- 1/2 cup basil pesto (approximately)
- 10-12 large cherry tomatoes
Preheat your oven to 350 degrees.
Evenly spread the cream cheese onto the bottom of a pie dish.
Top with about 1/2 cup of basil pesto (or enough to make a thin layer once spread over the top); spread it evenly over the cream cheese.
Cut your cherry tomatoes into about 1/4 inch slices, and place them evenly on top of the pesto.
Bake for 20-25 minutes, or until the cream cheese starts to brown on the edges.
Serve with pita chips, crackers or a baguette.
- Place any leftovers in the fridge for up to 5 days. Enjoy warm or cold!
- I like the Giovanni Rana brand of basil pesto (usually found in the refrigerated section by the tortellini and other cold pastas), but you can also easily make your own with this recipe.
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