Warm Caprese Dip with Lavash Chips


  • 1 pint cherry tomatoes, diced
  • 3 cloves garlic, finely chopped
  • 10 leaves fresh basil, finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice, plus zest of ½ lemon
  • ½ tsp sea salt
  • ¼ tsp finely ground black pepper


  • 2 sheets lavash
  • 2 tablespoons safflower oil for brushing
  • Dash salt, black pepper, and dried basil



  1. Pre-heat oven to 350° F.
  2. In a mixing bowl, add diced tomatoes, garlic, basil, olive oil, lemon juice and zest, sea salt, and pepper. Gently fold together. Set aside for about 10 minutes.
  3. Meanwhile, slice lavash into triangles and place on a walled baking sheet.  Brush with oil and sprinkle with sea salt, pepper, and basil.  Bake for about 8 – 9 minutes or until crisp.
  4. To a pot, add cream cheese and mozzarella. Cook to melt for about 2 minutes and fold in tomato basil mixture. Cook 1 more minute, stirring constantly.
  5. Place under broiler, on high for 2-3 minutes, or until golden on top.  Serve warm with lavash chips on side.

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