Garlicky Caprese Dip

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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!
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