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Caprese Dip Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/caprese-dip-recipe/