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Tomato and Mozzarella Dip

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Tomato and Mozzarella Dip

The perfect tomato and mozzarella dip recipe with a picture and simple step-by-step instructions.

  • 250 g Cocktail tomatoes
  • 125 g Mozzarella
  • 2 tbsp Cream cheese
  • 1 Onion
  • 1 tsp Salt
  • Black pepper from the mill
  • 1 tbsp Tomato paste
  • 1 tbsp Sunflower oil
  • 1 tbsp Bianco balsamic vinegar
  • 0,5 tbsp Agave syrup
  • 1 tbsp Chopped basil
  1. Finely dice the onion and sauté in sunflower oil until translucent. Cut the tomatoes into thin strips and add to the onions. After about two minutes, deglaze with the balsamic vinegar. Add agave syrup, cream cheese and tomato paste. Finely dice the mozzarella and add. Season to taste with salt and pepper. At the very end, add the basil. It is best to serve the dip warm. It goes well with potato dishes such as French fries or jacket potatoes, but also tastes delicious on toasted white bread. Enjoy your meal!
Dinner
European
tomato and mozzarella dip

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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