Caprese Dip with Roasted Cherry Tomatoes and Melted Mozzarella Recipe
This Caprese Dip recipe is a deliciously creamy, cheesy appetizer featuring roasted cherry tomatoes, a blend of mozzarella, provolone, and parmesan cheeses, combined with fresh basil pesto and sour cream. Perfect for sharing at gatherings, it’s served warm with crusty bread, crackers, or tortilla chips for dipping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Tomato Mixture
- 2 cups cherry tomatoes (divided)
- 1 Tablespoon olive oil
- 2 Tablespoons basil pesto (homemade or store bought)
- 5 cloves garlic, minced
- Red pepper flakes (to taste)
- 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
- 1/4 cup freshly grated parmesan cheese
For Serving
- Crusty bread, crackers, or tortilla chips
Instructions
- Preheat the oven: Preheat your oven to 400°F and position the oven rack in the middle to ensure even baking.
- Prepare and roast tomatoes: Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and add basil pesto, minced garlic, red pepper flakes, kosher salt, and black pepper. Toss everything gently to coat the tomatoes evenly. Bake for 15 minutes to roast and soften the tomatoes.
- Mix cheese and sour cream: While the tomatoes roast, in a mixing bowl combine the sour cream and fresh chopped basil. Add the mozzarella chunks, shredded provolone, and grated parmesan cheese, stirring well to combine the creamy, cheesy mixture.
- Combine and assemble: Remove the roasted tomatoes from the oven and add the cheese mixture directly to the baking dish. Toss gently to combine. Then, slice the remaining 1 cup of cherry tomatoes in half and arrange them evenly on top of the mixture.
- Bake the dip: Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is fully melted, the top is lightly golden, and the edges are bubbling enthusiastically.
- Garnish and serve: Remove from oven and sprinkle fresh basil leaves on top just before serving. Serve warm with crusty bread, crackers, or tortilla chips to scoop up every delicious bite.
Notes
- Use low-moisture mozzarella to prevent excess water in the dip.
- Feel free to substitute or add other fresh herbs like oregano for additional flavor.
- The dip is best served warm but can be reheated gently in the oven or microwave.
- You can make the basil pesto from scratch or use a high-quality store-bought version.
- Adjust red pepper flakes according to your preferred spice level.
