Photo of Caprese Salad Dip by WW

Caprese Salad Dip

2
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Serves
12
Difficulty
Easy
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.

Ingredients

Plain fat free Greek yogurt

1 cup(s)

Kosher salt

1 tsp(s), divided

Garlic clove(s)

1 clove(s), large, 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

Instructions

  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