Ahhhh….
Just got back from a girl’s weekend with some amazing friends and I highly recommend that all women partake in this at some time in their busy lives. It was so….relaxing.
We talked, laughed and seriously sat in our pajamas for hours on end. Honestly, I cannot even remember the last time I did that, and if I did, I must have been sick in bed! That just doesn’t happen that often (ever) when you have kids. But I will tell you, it was the best.
Part of the reason for the pajamas could have also been because besides talking and laughing, I do believe I ate more than I have in a long time. And that is coming from me, someone who really loves to eat. I tasted an array of delicious things my friends and I made: buffalo shrimp, reuben dip, cinnamon coffee cake, pumpkin chocolate chip bread, chocolate covered strawberries-you name it-I probably ate it this weekend. Luckily, our pajamas were all very loose fitting. I will be sharing some of these delicious recipes with you soon, but today I am going to share something seriously dangerous.
Yes, it’s true.
This dip is just that. Dangerous.
It was a pretty big hit with everyone, but I mean who doesn’t love a dip that is made primarily with cheese? Not many people can attest to that. This was the perfect combination of tomatoes, cheese and basil. A caprese salad at its best, but hot and slathered on crackers and bread. Mmmmm……
I honestly think I may have eaten most of the dip, but my friends are so sweet that they kept assuring me that I didn’t. They are really too nice trying to make me feel better, but really, let’s be honest, I ate a lot of it..
This dip was perfect for a girls night in, because it really needs to be eaten quickly (no problem there) so it really is not the perfect dip for a party. Once it comes out of the oven, it is hot, bubbly and creamy, but as it cools, it gets harder and not so easy to “dip”. Not that this small issue kept us from eating it even after it was cooled, but it really is unbelievable before it cools when it is still hot and gooey.
I would also like to mention that part of going away with the girls would not be possible without the help of my wonderful husband who not only took on all of the responsibilities of the children this weekend, but kept the house clean and…wait for it…. there was an apple crisp waiting for me when I got home.
Whaaaat?
No, I am not kidding.
The man who really doesn’t cook, made me one of my favorite desserts to welcome me home. Can he be any better? I don’t think so. I ate a lot this weekend, but I definitely had room for apple crisp made just for me by a seriously amazing man.
I thought I struck gold my marrying the man who liked to clean, but now he bakes too?
This could get interesting.
I will be blogging about that recipe soon, but for now, feast your eyes on this amazing cheesy dip and …..make sure you buckle the children in as you speed off to the store to gather the ingredients for this one. Enjoy!
Caprese Dip
1 pint cherry tomatoes, halved and quartered
salt and pepper
1 16 oz log of fresh mozzarella, cut into small pieces
3 tblsp chopped fresh basil
After cutting the tomatoes, put them in a colander. With a paper towel, press down on the tomatoes, squeezing the juice out as much as possible. Place in 8×8 baking dish. Toss with salt and pepper to taste. Add mozzarella and toss. Add basil and gently stir until all the cheese, tomatoes, and basil are well distributed. Bake at 400 degrees about 20 minutes until cheese is melted. Put broiler on. Place dip under broiler for about 5 minutes or until the top is lightly browned and bubbly. Serve with crackers, toasted baguette slices or chips.
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