And so we've reached that point in the summer where we are required by Mother Nature to eat tomatoes with everything. This is not a complaint, not by a long shot. Tomatoes are one of the few things I could eat by themselves daily while they're in season (and then not touch again for another 10 months). But variety is still a good thing.
While this dip is not a true Caprese (missing the mozzarella cheese), the Greek yogurt that actually turns it into a dip gives it enough dairy creaminess that the missing cheese should be excused. Once the tomatoes and basil are in there, you'll hardly be missing the cheese.
I used a mixture of fresh and dried basil because I didn't have enough fresh to give the dip the right amount of flavor. Feel free to use all fresh or all dried, but I quite liked the combination of using both.
1 cup Greek yogurt (fat-free is fine)
1 cup diced tomatoes (seeds removed or it'll get too watery)
1/4 cup chopped fresh basil (or 2 Tbsp dried basil)
Mix ingredients together, then salt and pepper to taste. Allow to chill in the fridge for at least 1 hour before serving.