Description
This Caprese Dip recipe is a warm and cheesy appetizer combining roasted cherry tomatoes, a blend of mozzarella, provolone, and parmesan cheeses, enhanced with basil pesto and fresh herbs. Perfect for serving with crusty bread, crackers, or tortilla chips, it offers the classic flavors of a Caprese salad in a rich, creamy dip form. Baked to golden perfection, it’s an inviting starter for any gathering or casual snack.
Ingredients
Scale
Tomato Mixture
- 2 cups cherry tomatoes (divided into 1 cup whole and 1 cup halved)
- 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 (optional)
Cheese Mixture
- 1 cup sour cream
- 1/2 cup fresh chopped basil (plus extra for garnish)
- 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, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even baking.
- 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 the basil pesto, minced garlic, red pepper flakes (if using), and season with kosher salt and black pepper. Toss gently to coat all the tomatoes evenly.
- Roast Tomatoes: Bake the coated tomatoes for 15 minutes to soften and bring out their sweetness.
- Mix Cheese and Basil: While the tomatoes are roasting, combine the sour cream and 1/2 cup chopped fresh basil in a bowl. Add the chunked mozzarella, shredded provolone, and grated parmesan cheeses. Stir well to create a creamy, cheesy mixture.
- Combine and Top: Once the tomatoes finish roasting, remove the baking dish from the oven. Add the cheese mixture to the roasted tomatoes and toss gently to blend the flavors. Slice the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture for a fresh, colorful garnish.
- Bake Until Golden: Return the dish to the oven and bake for an additional 20 minutes. The cheese should melt completely, the surface turn slightly golden, and the edges begin to bubble.
- Garnish and Serve: Remove the dip from the oven, sprinkle additional fresh basil on top right before serving to preserve its vibrant flavor. Serve hot with crusty bread, crackers, or tortilla chips for dipping.
Notes
- Use fresh basil for the best flavor and garnish just before serving to maintain its bright color and taste.
- Low-moisture mozzarella is recommended to avoid excessive water in the dip.
- You can make your own basil pesto or use store-bought for convenience.
- Adjust red pepper flakes quantity based on your spice preference or omit if avoiding heat.
- This dip is best served warm straight from the oven but can be reheated gently if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: Caprese dip, baked cheese dip, roasted tomato dip, Italian appetizer, cheesy dip, party dip, basil pesto dip
