Photo of Caprese salad dip by WW

Caprese salad dip

Total Time
15 min
15 min
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.


Plain fat free Greek yogurt

1 cup(s)

Kosher salt

1 tsp(s), divided


1 large clove(s), 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


  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