Sometimes the recipe you think is going to be fantastic
turns out to be an epic fail and the throw-away recipe turns out to be a
keeper. That was the case with this quick dip, which seemed like a total no
brainer: all the basic parts of a caprese salad heated up in dip form. What
could be better? Well, almost anything as it turns out. I carefully made
sure not to have juice from the
tomatoes, since the recipe said that made things soupy. But this quickly turned
back into just rubbery cheese with tomatoes clumped around it. I should have
stopped at the stage where the ingredients were all mixed up, drizzled some
balsamic and oil on top and put that
on the chips. Lesson learned.
But all was not lost. I’d looked around for something to
serve this last-minute dip idea with, but was out of suitable bread. Since I
had some corn tortillas in the fridge that got a little on the soggy side, I
figured I’d finally try making tortilla chips. I cut them up into wedges,
sprinkled them with coarse salt and garlic powder and baked them for 14 minutes
at 350. Why have I not done this before? These are so awesome compared to those
things in a bag and this way you get just the amount you need, plus you can
flavor them however you want.
Hot Caprese Dip
From howsweeteats.com: http://www.howsweeteats.com/2010/12/hot-caprese-dip/
Combine 8 ounces cubed fresh mozzarella, 2 chopped roma
tomatoes (drained of juice)and 2 tablespoons chopped fresh basil in a baking
dish. Bake at 375 for 15 minutes.
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