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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.

Ingredients

Scale

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

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