Cheesy Caprese Dip

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Basil, fresh
  • 1 Tomato

• Condiments

  • 1/2 cup Mayonnaise
  • 3/4 cup Pesto

• Dairy

  • 8 oz Cream cheese
  • 1 cup Mozzarella cheese
  • 5/8 cup Parmesan cheese

Found on thegunnysack.com

Ingredients

• 8 oz cream cheese
• 1 cup shredded mozzarella cheese
• ¾ cup pesto
• ½ cup mayonnaise
• ½ cup, plus 2 tbsp shredded parmesan cheese, divided
• 1 tomato (I used Bushel Boy)
• 1 tbsp fresh, chopped basil

Directions

• Soften the cream cheese in a microwave-safe bowl for 30-60 seconds.
• Add mozzarella cheese, pesto, mayonnaise, and ½ cup shredded parmesan cheese. Stir to combine.
• Spread the mixture in a 9-inch cast iron skillet or oven-safe dish.
• Slice the tomato, remove the seeds and cut the tomato into small pieces.
• Sprinkle the diced tomatoes evenly over the dip in the pan.
• Bake the dip at 400 degrees for 20-25 minutes.
• Sprinkle with fresh, chopped basil and 2 tablespoons shredded parmesan cheese.