This Hot Caprese Dip is quick and easy to make. I used some vegan mozzarella and parmesan cheeses, fresh grape tomatoes and basil. This dip was delicious and the cheese was nice and melty. It was made in a cast iron skillet and is great to serve to family and friends.
1 Cup of vegan sour cream
1 Teaspoon of Italian seasoning
1 Teaspoon of dry oregano
1 Teaspoon of smoked paprika
8 oz. vegan shredded pepper jack cheese
8 oz. vegan shredded mozzarella cheese
1 Cup of fresh basil, chopped
1 Cup of tomatoes, diced
Baguette bread, sliced
-Slice baguette bread about 1 inch and place on a baking sheet with parchment paper. Butter both sides with vegan butter. Preheat oven to 400F degrees and bake for about 5 to 7 minutes until golden. Set aside.
-Preheat the oven to 350F and grease a 7 inch cast iron pan or a 1 1/2 quart casserole dish with nonstick cooking spray. Set aside.
-In a large bowl add sour cream and spices to a mixing bowl and combine well. Fold in shredded cheeses and fresh basil. Top with diced tomatoes. Spread the dip into prepared cast iron skillet and bake for 20 to 22 minutes or until the cheese is bubbly around the edges. You can also broil for 2 to 5 minutes until cheese begins to brown and bubble. Remove from the oven and serve with toasted sliced baguette bread. Enjoy!