Caprese dip and Liam turning 18 months

Liam is a year and a half!! Wow time is flying by way to quickly. Sometimes I wish I could stop time for a little while, but I know that is not possible. We are getting excited about this upcoming weekend we have two easter egg hunts to attend and will get to spend a lot of time with family and friends. Below is a recipe I made for Jason and me it is called Caprese dip.  It’s name is derived from a very special place to me and Jason Capri (this is where Jason and me got married)! This dip is so good and healthy!

                                                                Caprese Dip

Named after my favorite place on earth Capri, Italy.

Ingredients

• 10 ounces, weight Fresh Mozzarella, Choppped
• 2 whole Roma Tomatoes, Chopped And Seeded
• 3 Tablespoons Freshly Chopped Basil

Preparation Instructions

Preheat oven to 375F.
Make sure tomatoes have as much juiced squeezed out of them as possible—this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.
Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure the dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice—it is still delicious!
If you are concerned about the price of fresh mozzarella, you can substitute 8 ounces of cream cheese and 1 1/2 cups shredded, bagged mozzarella.

Liam enjoying a cupcake to celebrate him turning a year and a half!