Print

Caprese Dip Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This creamy and vibrant Caprese Dip combines roasted cherry tomatoes, fresh basil, garlic, and a blend of mozzarella, provolone, and parmesan cheeses for a perfect appetizer. Served warm with crusty bread, crackers, or tortilla chips, it captures the classic flavors of a Caprese salad in a delicious, shareable dip.

Ingredients

Scale

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
  • Red pepper flakes (optional, 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

  1. Preheat the oven: Set your oven to 400°F (204°C) and position the oven rack in the middle to ensure even baking.
  2. Roast the tomatoes: Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or a cast iron skillet. Drizzle with olive oil, add basil pesto, minced garlic, red pepper flakes (if using), and season with kosher salt and black pepper. Toss gently to coat all the tomatoes. Roast in the oven for 15 minutes until they soften and start to burst.
  3. Prepare the cheese mixture: While the tomatoes roast, combine sour cream and fresh chopped basil in a bowl. Add the chunks of fresh mozzarella, shredded provolone, and grated parmesan cheeses, mixing them thoroughly to create a creamy, flavorful blend.
  4. Combine and top: Remove the roasted tomatoes from the oven, then add the prepared cheese mixture to the dish. Toss gently to combine the cheese blend with the roasted tomatoes. Cut the remaining 1 cup of cherry tomatoes in half and arrange them attractively on top of the cheese-tomato mixture.
  5. Bake until bubbly: Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted, the top has a slight golden hue, and the edges are bubbling deliciously.
  6. Garnish and serve: Just before serving, sprinkle fresh basil leaves on top for a burst of color and flavor. Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Notes

  • The dish can be prepared ahead by roasting the tomatoes and mixing the cheeses, then assembled and baked just before serving.
  • Using a cast iron skillet helps achieve a nice bubbly and golden crust on the dip.
  • You can omit red pepper flakes if you prefer a milder flavor.
  • For a gluten-free option, serve with gluten-free crackers or vegetable sticks instead of bread.
  • Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently in the oven.

Keywords: Caprese dip, roasted tomato dip, Italian appetizer, cheesy dip, basil pesto dip, party appetizer, baked dip

Find it online: https://miarosetti.com/caprese-dip-recipe/