Garlicky Caprese Dip

By: Instant Culinary Team

Ooey, gooey and oh so delicious, no one will believe you made this entire dip in your air fryer! Removing the basket tray is a fun and safe hack to cook more liquid-y ingredients!

Cuisine

American

Course

Appetizers

Duration

35 minutes

Diet

Gluten-Free, Vegetarian

Cooking Technique

Air Fry

Keywords

Basil, Comfort Food, Dips, Entertaining, Fall, Garlic, Mozzarella, Sides, Snacks, Spreads, Tomatoes, Winter

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

6-8 Servings

Ingredients

1 shallot, sliced into rings
6 garlic cloves, crushed
1 tsp fresh thyme, minced
24 oz. cherry tomatoes
1 ½ cups shredded mozzarella
½ cup grated parmesan cheese
4 oz. cream cheese, room temperature
½ cup sour cream
2 tsp salt, plus more as needed
15 basil leaves, chiffonade
Crudities, for serving
Chips, for serving

Instructions

Remove the basket from the air fryer. Place the whole cherry tomatose, sliced shallots, crushed garlic, and minced thyme on the bottom of the basket. If using a toaster oven, place all ingredients on an oven safe baking tray.
Air fry at 400˚F / 205˚C for 14-16 minutes, shaking the basket occasionally during the cooking process. Cook until the garlic and tomatoes have browned.
While the tomatoes are cooking, in a medium mixing bowl add the shredded mozzarella, grated parmesan cheese, cream cheese, sour cream, salt, and basil leaves. Mix until combined.
Pour the tomatoes into a separate mixing bowl and mash with a fork. Make sure to mash the garlic cloves, otherwise the flavor won’t distribute.
While the tomato mixture is still hot, pour into the cheese mixture and stir until combined. The hot tomatoes will help melt the cheese.
Return the basket tray to the unit. Pour into an oven safe Pyrex bowl. Make sure to check if the Pyrex bowl fits inside your air fryer before adding the dip.
Bake at 385˚F / 195˚C for 4-7 minutes, or until the top has browned and the dip is hot.
Serve with chips and crudites warm or at room temperature. Enjoy!