Caprese Dip Recipe

Introduction

This Caprese Dip is a warm, cheesy twist on the classic Italian salad. Packed with roasted cherry tomatoes, fresh basil, and a blend of three cheeses, it’s perfect for entertaining or a cozy night in. Serve it with crusty bread or chips for a deliciously irresistible appetizer.

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
• ¼ cup freshly grated Parmesan cheese
• Crusty bread, crackers, or tortilla chips for serving

Instructions

1. Step 1: Preheat the oven to 400°F and place the oven rack in the middle position.
2. Step 2: Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and add pesto, minced garlic, salt, black pepper, and red pepper flakes. Toss gently to coat the tomatoes evenly. Bake for 15 minutes.
3. Step 3: While the tomatoes roast, mix together the sour cream and chopped fresh basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated Parmesan, stirring to combine.
4. Step 4: Remove the roasted tomatoes from the oven. Add the cheese mixture to the tomatoes and toss to combine. Cut the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
5. Step 5: Return the dish to the oven and bake for an additional 20 minutes, until the cheese is melted, the top is lightly golden, and the edges are bubbling. Remove from the oven and sprinkle fresh basil on top just before serving.
6. Step 6: Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Tips & Variations

• Use a mix of colorful cherry tomatoes for a vibrant presentation and extra sweetness.
• For a spicier kick, add a pinch of crushed red pepper flakes to the cheese mixture before baking.
• Substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
• Fresh basil should be added after baking to preserve its bright flavor and color.
• If you prefer a smokier taste, try adding a small amount of smoked mozzarella or smoked provolone.

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 warm and bubbly, or microwave in short intervals, stirring between heating to ensure even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the tomato and cheese mixture ahead, but it’s best to bake it just before serving to keep the cheese melty and fresh. Store the components separately and combine them before baking.

What else can I serve with Caprese Dip?

Besides crusty bread, crackers, or tortilla chips, fresh vegetable sticks like cucumber, bell peppers, or celery make great dippers and add a refreshing crunch.

Caprese Dip Recipe

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4.8 from 121 reviews

This Caprese Dip recipe brings the classic flavors of a Caprese salad into a warm, cheesy dip perfect for entertaining. Roasted cherry tomatoes infused with basil pesto and garlic are combined with a blend of mozzarella, provolone, parmesan, and sour cream, then baked until bubbly and golden. Served with crusty bread, crackers, or tortilla chips, this creamy, savory dip is a delicious party starter or snack.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Roasted Tomato Mixture

• 2 cups cherry tomatoes, divided
• 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, 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
• ¼ cup freshly grated parmesan cheese

To Serve

• Crusty bread, crackers, or tortilla chips

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even cooking of the dip.
2. Prepare tomatoes for roasting: Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with 1 tablespoon olive oil, then spoon 2 tablespoons of basil pesto over the tomatoes. Add the minced garlic, a pinch of red pepper flakes, kosher salt, and black pepper to taste. Toss everything gently to evenly coat the tomatoes and flavors.
3. Roast the tomatoes: Bake the tomato mixture in the preheated oven for 15 minutes, allowing the tomatoes to soften and the garlic and pesto to infuse their flavors.
4. Mix the cheese and sour cream: While the tomatoes are roasting, stir together 1 cup sour cream and 1/2 cup chopped fresh basil in a bowl. Add 8 ounces of cubed low-moisture mozzarella, 8 ounces shredded provolone, and ¼ cup freshly grated parmesan cheese. Mix thoroughly so the cheeses are well combined with the sour cream and basil.
5. Combine and add remaining tomatoes: Once the initial roasted tomatoes are ready, transfer them to a bowl if desired or work directly in the baking dish. Add the cheese mixture to the roasted tomatoes and gently toss to combine. Slice the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese-tomato mixture evenly.
6. Bake until bubbly: Return the baking dish to the oven and bake for an additional 20 minutes. The cheese should melt thoroughly, the top become slightly golden, and the edges should bubble enticingly.
7. Garnish and serve: Remove from oven and sprinkle the dip with fresh basil just before serving to maintain its bright green color and fragrance. Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Notes

• You can use either homemade or store-bought basil pesto depending on your preference and convenience.
• Low-moisture mozzarella melts better and provides the perfect texture for this dip.
• Adjust the amount of red pepper flakes to your heat preference or omit if you prefer no spice.
• Use a cast iron skillet or an oven-safe baking dish for best results in roasting and baking.
• This dip is best served warm fresh from the oven but can be reheated gently if needed.

Keywords: Caprese dip, baked cheese dip, tomato and cheese dip, Italian appetizer, party dip, basil pesto dip