Caprese Skewers with Creamy Pesto Dip
  • 1 cup good quality basil pesto from a jar or homemade
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • Salt and pepper to taste
  • 2 cups mozzarella balls ("bocconcini") from the olive bar at most grocery stores, or use a large, 16 oz ball of fresh mozzarella
  • 1 pint cherry or grape tomatoes
  • Fresh basil leaves washed and dried
  1. To make the dip: combine pesto, sour cream, and mayonnaise in a small bowl. Add salt and pepper to taste. Cover and chill until ready to serve.

  2. To make caprese skewers: if using a large fresh mozzarella ball instead of the bocconcini, cut the mozzarella into large cubes, about 1/2 inch in size. On a small bamboo fork skewer or toothpick, add a cherry tomato, piece of fresh torn basil, a bocconcini or piece of mozzarella, another piece of fresh torn basil, and a final cherry tomato. Repeat until you have about a dozen skewers or run out of ingredients. Arrange with dip on a platter and serve.