Description
This Caprese Dip is a warm, cheesy appetizer inspired by the classic Italian Caprese salad. Roasted cherry tomatoes combine with garlic and basil pesto, then baked with a blend of creamy sour cream, fresh basil, and three kinds of cheese—mozzarella, provolone, and parmesan. The result is a rich, bubbly dip that’s perfect for serving with crusty bread, crackers, or tortilla chips at any gathering or snack time.
Ingredients
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, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
Cheese and Herb 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
For Serving
- Crusty bread, crackers, or tortilla chips
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack to the middle to ensure even cooking of the dip.
- Prepare 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, then add pesto, minced garlic, red pepper flakes, kosher salt, and black pepper. Toss gently to coat the tomatoes evenly. Bake this mixture for 15 minutes to roast the tomatoes.
- Mix Cheese and Herbs: While the tomatoes roast, combine the sour cream and fresh chopped basil in a mixing bowl. Add the chunks of mozzarella, shredded provolone, and grated parmesan to this mixture and gently stir to combine all ingredients well.
- Assemble the Dip: Remove the roasted tomatoes from the oven. Add the prepared cheese and herb mixture to the baking dish with the tomatoes and toss gently to incorporate. Slice the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture for both flavor and attractive presentation.
- Bake the Dip: Return the assembled dip to the oven and bake for an additional 20 minutes, or until the cheese is thoroughly melted, the top is lightly golden, and the edges are bubbling.
- Garnish and Serve: Remove from the oven and sprinkle with fresh basil just before serving to preserve its bright flavor. Serve hot with crusty bread, crackers, or tortilla chips for dipping.
Notes
- You can use store-bought basil pesto or homemade for a fresher taste.
- Adjust the red pepper flakes according to your preferred spice level or omit for no heat.
- Low-moisture mozzarella ensures a creamier, less watery dip.
- Serve immediately after baking for the best texture and flavor.
- This dip can be made ahead by preparing the tomato and cheese mixtures separately; assemble and bake just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
