Caprese salad dip
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
The classic summer combo of sweet tomatoes, fragrant basil, and creamy fresh mozzarella comes together in a fun new form here—as a dip for crostini. The mixture is tossed with a little oil and balsamic vinegar for extra oomph, then spread on top of salted, garlic-spiked yogurt. If you end up with leftover dip, try tossing it with cooked pasta.
Ingredients
Plain fat free Greek yogurt
1 cup(s)
Kosher salt
1 tsp(s), divided
Garlic
1 clove(s), large, grated
Grape tomatoes
2 cup(s), chopped
Extra virgin olive oil
1 tbsp(s)
Balsamic vinegar
1 tbsp(s)
Black pepper
¼ tsp(s)
Fresh basil
¼ cup(s), finely chopped
Fresh mozzarella cheese
2½ oz, diced
Italian bread
6 oz, thinly sliced into 12 pieces and toasted until crisp
Instructions
1
In a medium bowl, whisk together the yogurt, ½ tsp salt, and garlic; spread the mixture over the bottom of an 11 x 7–inch baking dish.
2
In another medium bowl, stir together the tomatoes, oil, vinegar, black pepper, and remaining ½ tsp salt. Stir in the basil and cheese. Spoon the tomato mixture over the yogurt mixture. Serve with the crostini.
3
Serving size: about ¼ cup dip and 2 pieces of bread
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