Caprese Dip Recipe

Introduction

This Caprese Dip brings the classic flavors of a Caprese salad into a warm, cheesy appetizer perfect for sharing. Bursting with roasted cherry tomatoes, fresh basil, and a blend of cheeses, it’s a crowd-pleaser for any gathering.

Ingredients

• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• 2 tablespoons basil pesto (homemade or store bought)
• 5 cloves garlic (minced)
• Kosher salt and black pepper to taste
• 1 cup sour cream
• 1/2 cup fresh chopped basil
• 8 ounces low-moisture mozzarella cheese (cut into chunks)
• 8 ounces shredded provolone cheese
• 1/4 cup freshly grated parmesan cheese
• Crusty bread, crackers, or tortilla chips for serving

Instructions

1. Step 1: Preheat your oven to 400°F and place the oven rack in the middle position.
2. Step 2: Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, add basil pesto, minced garlic, salt, pepper, and red pepper flakes. Toss gently to coat the tomatoes evenly. Bake for 15 minutes.
3. Step 3: While the tomatoes roast, combine sour cream and fresh chopped basil in a bowl. Add mozzarella chunks, shredded provolone, and grated parmesan cheese to the mixture and stir well.
4. Step 4: Remove the roasted tomatoes from the oven and add the cheese mixture directly on top. Toss everything gently to combine. Cut the remaining 1 cup of cherry tomatoes in half and arrange them over the cheese layer.
5. Step 5: Return the dish to the oven and bake for another 20 minutes, until the cheese is melted, slightly golden on top, and edges are bubbly. Just before serving, garnish with fresh basil. Serve warm with crusty bread, crackers, or tortilla chips.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes to the cheese mixture.
• Try using fresh buffalo mozzarella for a creamier texture.
• Use gluten-free crackers or bread to make this dip suitable for gluten-sensitive guests.
• To make it vegetarian, ensure pesto contains no anchovies or use a vegetarian version.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through and the cheese is melty again. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

You can assemble the dip a few hours before baking and keep it covered in the refrigerator. Add the fresh basil topping just before serving.

Is there a substitute for sour cream in this recipe?

Yes, you can use Greek yogurt as a lighter alternative. It will maintain the creamy texture while adding a slight tang.

Caprese Dip Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This Caprese Dip is a delightful twist on the classic Italian Caprese salad, combining roasted cherry tomatoes, a blend of mozzarella, provolone, and parmesan cheeses, fresh basil, and a creamy sour cream basil mixture. Baked to golden bubbly perfection, it makes for a warm, savory appetizer perfect for any gathering, served with crusty bread, crackers, or tortilla chips.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Tomato Mixture

• 2 cups cherry tomatoes
• 1 Tablespoon olive oil
• 2 Tablespoons basil pesto (homemade or store bought)
• 5 cloves garlic, minced
• Kosher salt and black pepper to taste
• Red pepper flakes (optional, to taste)

Cheese Mixture

• 1 cup sour cream
• 1/2 cup fresh chopped basil
• 8 ounces low-moisture mozzarella cheese, cut into chunks
• 8 ounces shredded provolone cheese
• 1/4 cup freshly grated parmesan cheese

Serving

• Crusty bread, crackers, or tortilla chips

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack to the middle level to ensure even baking.
2. Prepare Tomatoes: Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, then add basil pesto, minced garlic, red pepper flakes if using, and season generously with kosher salt and black pepper. Toss the tomatoes gently to coat all pieces evenly.
3. Bake Tomatoes: Bake the coated cherry tomatoes for 15 minutes until they start to soften and release their juices.
4. Mix Cheese and Basil: While the tomatoes roast, mix the sour cream with the fresh chopped basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan cheese to the mixture, stirring to combine.
5. Combine Tomato and Cheese Mixtures: Remove the baking dish from the oven. Add the cheese and sour cream mixture to the roasted tomatoes and toss gently to incorporate all ingredients.
6. Top with Fresh Tomatoes: Slice the remaining 1 cup of cherry tomatoes in half and arrange them evenly on top of the cheese and tomato mixture in the dish.
7. Bake Dip: Return the dish to the oven and bake for another 20 minutes or until the cheese is melted, the top is slightly golden, and edges are bubbling.
8. Garnish and Serve: Remove from oven and garnish with additional fresh basil leaves just before serving. Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Notes

• You can substitute sour cream with Greek yogurt for a tangier flavor and a healthier option.
• Adjust the amount of garlic and red pepper flakes according to your spice preference.
• Make sure to use a 2-quart baking dish or similar sized cast iron skillet for best results.
• For a gluten-free option, serve with gluten-free crackers or vegetable sticks instead of bread or tortilla chips.
• Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated gently before serving.

Keywords: Caprese Dip, Roasted Cherry Tomato Dip, Italian Appetizer, Baked Cheese Dip, Party Dip