Roasted Caprese Dip

So gang, here’s the deal. I did it again. I made something delicious.

And honestly, I really want to keep it real here without sounding overly confident and “braggy.” We all know that isn’t cute.

But like, what am I supposed to do? I made something awesome and there’s really no way to downplay it. And to downplay it, basically would be an insult to the product.


I’m not kidding with you. This is a delicious dish. And if you do it the right way, it really is not that “laden with guilt.”

Translation: You’ll still be able to see your feet while standing. Well, maybe your toes.

Roasted Caprese Dip

4-6 Roma Tomatoes

3 Garlic Cloves

½ White Onion

½ Cup Fresh Basil, minced

2 Packages Greek Cream Cheese

1 Cup Shredded Mozzarella

Start off by learning to pronounce Caprese. Do not say: “Kuh-preese.” That’s gross.

Do say: “Cah-pray-say.” People might think you’re boujie at first but then they’ll realize that you are better than them because you know how to pronounce words correctly and stuff.

Cut the tomatoes in half and lie them face down on a roasting pan (along with the onion). If you have a pan with a “dripping” pan attached, this is preferable. I don’t know the technical term for this type of pan, all I know is that my mom always used ours for meatloaf.

Wrap the garlic cloves loosely, along with a light drizzle of olive oil, salt and pepper, in tin foil.

Roast all of this junk at 375 for about 35-40 minutes. Midway through, it helps to “smash” the tomatoes down. The goal here is the give them a nice, rich roasted flavor while draining as much of the juice out as possible. The short cut/lazy way to do this is to buy sun-dried tomatoes at United Supermarkets.

So, basically just don’t tell me what life-path you choose.

When the tomatoes look almost prune-ish, remove them from the oven and let them cool until you can handle them with your fingers. The skins should have broken while they were in the oven so, peel them off as much as you can. This will benefit you in the end. The finished product won't be all stringy and gross and you won't get made fun of on the playground for being a wankster. 

While everything is cooling,  whip the Greek Cream Cheese and Mozzarella together until smooth.

Dice the roasted (and peeled) tomatoes, onion and garlic and add to the cream cheese. Mix in the basil and you’re done!

This OBVI goes great on some fancy crackers. It can be made ahead of time and only gets more delicious in the fridge.

You’re welcome!