Caprese Dip Recipe

This Caprese Dip Recipe makes a warm, cheesy snack that tastes like a classic Caprese salad. It is simple and quick. You roast cherry tomatoes with pesto and garlic, then mix in cheeses and bake until bubbly.

Why make this recipe

This dip is easy and fast. It uses fresh tomatoes, basil, and three kinds of cheese. The roast brings out sweet tomato flavor. It works for parties, game day, or a simple snack. Many people like the melted cheese and fresh basil together. You can use store-bought pesto to save time.

How to make Caprese 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

Directions :

1. Preheat oven to 400°F and adjust the oven rack to the middle position.
2. Add 1 cup of whole cherry tomatoes to the bottom of a 2 quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, red pepper flakes, and salt and pepper to taste. Toss to coat the tomatoes. Bake for 15 minutes.
3. While they’re roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
4. When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
5. Bake for another 20 minutes, until the cheese is melted, top is slightly golden, and edges are bubbling. Top with fresh basil just before serving (not sooner). Serve with your favorite bread, chips, or crackers.

How to serve Caprese Dip

Serve this dip hot straight from the oven. Use chunks of crusty bread, crackers, or these Cottage Cheese Chips to scoop it. Garnish with extra fresh basil or a drizzle of olive oil.

How to store Caprese Dip

Let the dip cool to room temperature. Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or microwave in short bursts, stirring in between. If the dip is too thick after cooling, stir in a little olive oil or a spoon of sour cream before reheating.

Tips to make Caprese Dip

• Use low-moisture mozzarella to avoid a watery dip.
• Cut larger tomatoes in half for even roasting.
• Make the pesto ahead to save time.
• Do not add fresh basil before baking; add it after to keep the bright flavor.
• If you like spice, add more red pepper flakes or a dash of hot sauce.

Variations

• Add cooked, diced chicken for a heartier dip.
• Swap provolone for fontina or Monterey Jack for a different melt.
• Use vegan cheeses and dairy-free sour cream to make a dairy-free version.
• Mix in sun-dried tomatoes for a deeper tomato taste.

If you’re looking for other warm, festive dip ideas, try this Hissy Fit Dip for a different flavor idea.

FAQs

Q: Can I make this dip ahead of time?

A: You can prepare the tomato and cheese mixture a few hours ahead and refrigerate. Bake just before serving.

Q: Can I use regular mozzarella?

A: Regular fresh mozzarella has more moisture. Pat it dry and use less sour cream if you use fresh mozzarella.

Q: Is this dip good for a crowd?

A: Yes. You can double the recipe and bake in a larger dish or in two skillets.

Q: Can I freeze the dip?

A: Freezing is not ideal because the texture may change. It is best stored in the fridge and eaten within a few days.

Conclusion

This Caprese Dip Recipe is an easy, fresh, and cheesy dish for any gathering. It uses simple ingredients and comes together fast. Try it with bread or chips and enjoy the mix of roasted tomatoes, pesto, and melted cheese.

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Caprese Dip

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A warm, cheesy dip that captures the flavors of a classic Caprese salad, with roasted cherry tomatoes, pesto, and three kinds of cheese.

• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups cherry tomatoes
• 1 Tablespoon olive oil
• 2 Tablespoons basil pesto
• 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

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Instructions

1. Preheat oven to 400°F and adjust the oven rack to the middle position.
2. Add 1 cup of whole cherry tomatoes to a 2 quart baking dish. Drizzle with olive oil and top with pesto, minced garlic, salt, and pepper. Toss to coat the tomatoes and bake for 15 minutes.
3. In a bowl, stir together sour cream and basil. Add the mozzarella, provolone, and parmesan.
4. Once the tomatoes are done, mix in the cheese mixture and toss. Cut the remaining cherry tomatoes in half and arrange on top.
5. Bake again for 20 minutes, until cheese is melted and golden.
6. Top with fresh basil before serving and enjoy with crusty bread, chips, or crackers.

Notes

Make the pesto ahead to save time. For a heartier dip, add cooked chicken. Use low-moisture mozzarella to avoid a watery dip.

• Author: homelytasty
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 50mg