Caprese Dip- Tomato Bowl 2011

Caprese salad is one of my favorite things to order at a restaurant to get the meal started. While thinking up some contest recipes I focused a lot on dip, and figured- Why not? i don't know why I didn't make something like this before. It is great! Because of the consistency of fresh mozzarella it does require a bit of pulling the cheese from the pan. I like to think it is giving a little extra arm work out before enjoying the dip. Ahhh... wishful thinking. Anyways, this is super easy, and will catch your guests eye on game day. Enjoy!!!
16 oz fresh mozzarella, cut into small cubes
1/2 cup fresh basil, sliced into thin strips
1/2 cup Red Gold petite diced tomatoes, drained (make sure to get as much liquid out as you can)
8 oz cream cheese, room temperature

Pre-heat oven to 350 degrees.
Mix mozzarella and cream cheese in a small bowl . Gently fold in the tomatoes and basil. Spread into a small/medium baking dish. Place in oven till cheese is completely melted and bubbly. Serve with garlic toast.

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