Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F and adjust the oven rack to the middle position.
- 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.
- In a bowl, stir together sour cream and basil. Add the mozzarella, provolone, and parmesan.
- Once the tomatoes are done, mix in the cheese mixture and toss. Cut the remaining cherry tomatoes in half and arrange on top.
- Bake again for 20 minutes, until cheese is melted and golden.
- 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.
- 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