Caprese Dip Recipe

Introduction

Caprese Dip combines the fresh flavors of a classic Italian salad into a warm, gooey dip perfect for sharing. Roasted cherry tomatoes, creamy cheeses, and fragrant basil come together for a dish that’s both comforting and elegant.

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
• ½ 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 your 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 the basil pesto, minced garlic, salt, and pepper. Toss gently to coat the tomatoes evenly. Bake for 15 minutes.
3. Step 3: While the tomatoes roast, combine the sour cream and chopped basil in a large bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan, stirring to combine.
4. Step 4: Remove the tomatoes from the oven and add the cheese mixture to the baking dish. Toss gently to mix the cheeses with the roasted tomatoes.
5. Step 5: Cut the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
6. Step 6: Return the dish to the oven and bake for 20 minutes more, until the cheese is melted, golden on top, and the edges are bubbling.
7. Step 7: Remove from the oven, top with fresh basil just before serving, and enjoy with crusty bread, crackers, or tortilla chips.

Tips & Variations

• For a little heat, sprinkle in some red pepper flakes along with the garlic before roasting the tomatoes.
• Use homemade basil pesto for a fresher flavor, or try sun-dried tomato pesto for a twist.
• Swap provolone for fontina cheese if you prefer a creamier texture.
• Serve this dip warm for the best gooey cheese experience, or at room temperature if preferred.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F for 10-15 minutes or until heated through and bubbly. Avoid microwaving to preserve the texture of the cheeses.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Caprese Dip ahead of time?

Yes, you can prepare the components in advance and assemble just before baking. This helps maintain freshness, especially the fresh basil and tomatoes on top.

What can I serve with Caprese Dip?

This dip pairs wonderfully with crusty bread slices, crackers, or tortilla chips – choose your favorite crunchy accompaniment for dipping.

Caprese Dip Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

This creamy and cheesy Caprese Dip combines roasted cherry tomatoes, fresh basil, and a trio of mozzarella, provolone, and parmesan cheeses for a deliciously melty appetizer. Perfect for serving with crusty bread, crackers, or tortilla chips, this baked dip brings the classic flavors of a Caprese salad in a warm, indulgent dish.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Tomato Base

• 2 cups cherry tomatoes, divided
• 1 Tablespoon olive oil
• 2 Tablespoons basil pesto (homemade or store bought)
• 5 cloves garlic, minced
• Kosher salt, to taste
• 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
• 1/4 cup freshly grated parmesan cheese

To Serve

• Crusty bread, crackers, or tortilla chips

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle to ensure even baking.
2. Prepare the Roasted Tomato Base: 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 basil pesto, minced garlic, red pepper flakes, kosher salt, and black pepper. Toss gently to coat the tomatoes evenly. Bake for 15 minutes until the tomatoes soften and release their juices.
3. Mix the Cheese and Basil: While the tomatoes roast, combine the sour cream and chopped fresh basil in a large bowl. Stir in the low-moisture mozzarella chunks, shredded provolone, and grated parmesan cheese until well combined.
4. Combine and Top: When the tomatoes finish roasting, add the cheese mixture to the dish and toss gently to combine with the tomatoes. Cut the remaining 1 cup of cherry tomatoes in half and arrange them evenly on top of the cheese mixture.
5. Bake the Dip: Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted, bubbling at the edges, and slightly golden on top.
6. Garnish and Serve: Remove the dip from the oven and immediately top with fresh basil leaves before serving. Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Notes

• Nutrition information provided excludes bread or crackers served alongside the dip.
• To track nutrition accurately, search ‘caprese dip – whatmollymade’ on My Fitness Pal.
• Use fresh, high-quality cheeses for the best flavor and meltability.
• If you prefer a spicier dip, increase the amount of red pepper flakes.
• Cast iron skillets or an 8×8-inch baking dish both work well for baking this dip.

Keywords: Caprese Dip, baked cheese dip, roasted tomato dip, appetizer, party dip, mozzarella dip, provolone dip, easy appetizer