Caprese Dip Recipe

Introduction

This Caprese Dip is a delightful blend of roasted cherry tomatoes, creamy cheeses, and fresh basil pesto. Perfect for parties or a cozy night in, it offers all the classic flavors of a Caprese salad in a warm, shareable dip.

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 your oven to 400°F and position the oven rack in the middle.
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 pesto, minced garlic, salt, and pepper. Toss gently to coat the tomatoes evenly, then bake for 15 minutes.
3. Step 3: While the tomatoes roast, combine the sour cream and chopped basil in a bowl. Stir in the mozzarella, provolone, and parmesan cheeses until well mixed.
4. Step 4: When the tomatoes finish roasting, add the cheese mixture to the baking dish and toss everything together. Slice the remaining 1 cup of cherry tomatoes in half and arrange them over the top.
5. Step 5: Return the dish to the oven and bake for another 20 minutes, until the cheese is melted, the top is golden, and the edges are bubbling.
6. Step 6: Remove from the oven and sprinkle with fresh basil just before serving. Enjoy with crusty bread, crackers, or tortilla chips.

Tips & Variations

• Use fresh homemade basil pesto for a brighter flavor, or store-bought works well in a pinch.
• For extra heat, add a pinch of red pepper flakes when tossing the tomatoes with olive oil and pesto.
• Try substituting the provolone with fontina or gouda for a different cheese profile.
• This dip can be made ahead and baked right before serving to save time.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip vegan?

You can try substituting the cheeses with plant-based alternatives and use a dairy-free sour cream. Keep in mind the flavor and texture will be slightly different but still delicious.

Can I prepare this dip in advance?

Yes, assemble the dip up to the baking step and refrigerate. Bake just before serving for the best fresh and gooey texture.

Caprese Dip Recipe

Print Recipe

★★★★★

4.6 from 558 reviews

This vibrant Caprese Dip combines roasted cherry tomatoes with a blend of creamy cheeses and fresh basil pesto, baked to golden perfection. Perfect for parties or casual snacking, it’s served warm with crusty bread, crackers, or tortilla chips for dipping.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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

For Serving

• Crusty bread, crackers, or tortilla chips

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and position the rack in the middle to ensure even cooking.
2. Prepare 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, 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. Bake for 15 minutes until the tomatoes begin to soften and release their juices.
3. Mix cheese blend: While the tomatoes roast, stir together the sour cream and fresh chopped basil in a mixing bowl. Add the chunks of low-moisture mozzarella, shredded provolone cheese, and freshly grated parmesan cheese. Mix gently to combine all the cheeses with the sour cream and basil.
4. Combine and top: Once the tomatoes are roasted, add the cheese mixture directly into the baking dish with the tomatoes. Toss gently to combine everything evenly. Cut the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture for extra freshness and visual appeal.
5. Bake to finish: Return the baking dish to the oven and bake for another 20 minutes. Bake until the cheese is melted, the top is slightly golden, and the edges are bubbling hot.
6. Garnish and serve: Remove from the oven and sprinkle fresh basil over the top just before serving to preserve its vibrant flavor. Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Notes

• If you prefer a spicier dip, add a pinch of red pepper flakes with the garlic and pesto.
• Using low-moisture mozzarella helps achieve a better melt without excess moisture.
• This dip can be prepared ahead; assemble but do not bake, then refrigerate and bake just before serving.
• For a lighter version, substitute sour cream with Greek yogurt.
• Use a cast iron skillet if possible for even baking and a rustic presentation.

Keywords: Caprese Dip, Italian appetizer, baked cheese dip, cherry tomato dip, party appetizer, baked Caprese, cheese and tomato dip