This Caprese Dip combines the best flavors of a classic Italian salad into a warm, cheesy appetizer that’s perfect for any gathering. Juicy roasted cherry tomatoes blend with fresh basil and three cheeses, creating a luscious, indulgent dip that bursts with summer freshness.
Whether you’re hosting a party or craving a cozy snack, this vibrant dip will quickly become a favorite. Its melted cheese texture paired with the bright notes of basil and garlic makes it irresistible served with crusty bread or crunchy crackers.
- Combines fresh tomatoes, basil, and creamy cheeses for authentic Caprese flavor in dip form.
- Simple prep with roasted tomatoes enhances natural sweetness and depth.
- Warm, melty, and comforting, yet light enough for summer entertaining.
Ingredients
- Cherry tomatoes: Sweet and juicy tomatoes that roast to bring out their natural flavors and add vibrant color.
- Olive oil: Adds richness and helps roast tomatoes evenly for a silky texture.
- Basil pesto: Offers a fresh, herby punch that deepens the classic Caprese flavor.
- Garlic: Minced cloves provide aromatic pungency that complements the tomatoes and cheese.
- Kosher salt and black pepper: Essential seasoning to enhance all the ingredients’ natural flavors.
- Sour cream: Adds creaminess with a slight tang that balances the richness of the cheeses.
- Fresh chopped basil: Infuses bright herbal notes and vibrant green color to the dip.
- Low-moisture mozzarella cheese: Melts smoothly providing stringy, gooey texture perfect for dipping.
- Shredded provolone cheese: Adds a mild sharpness and depth of flavor to the cheese blend.
- Freshly grated parmesan cheese: Sprinkles in a salty, nutty finish that enhances the overall dish.
- Crusty bread, crackers, or tortilla chips: Perfect for scooping up the warm, cheesy goodness.
Instructions
- Preheat and Prepare Oven
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Set your oven to 400°F and position the rack in the middle to ensure even heat distribution. This temperature caramelizes the tomatoes nicely without burning.
- Roast Cherry Tomatoes
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Place 1 cup of whole cherry tomatoes in a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, then toss with basil pesto, minced garlic, red pepper flakes, salt, and pepper. Tossing ensures each tomato is coated with flavorful ingredients before roasting.
Bake the tomatoes for 15 minutes to soften them and deepen their sweetness and aroma.
- Mix Cheese and Cream Base
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While tomatoes roast, combine sour cream and fresh chopped basil in a bowl for a creamy and herbaceous base. Add chunks of mozzarella, shredded provolone, and freshly grated parmesan to the mixture, blending well. This cheese blend ensures perfect meltiness and balanced flavor.
- Combine Roasted Tomatoes with Cheese
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Remove the roasted tomatoes and add the cheese mixture to the dish. Gently toss to combine so the cheese melts into the tomatoes. Halve the remaining cup of cherry tomatoes and arrange them on top for freshness and texture contrast.
- Bake Until Golden and Bubbling
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Return the dish to the oven and bake for another 20 minutes until the cheese melts, the top turns lightly golden, and the edges bubble invitingly. This final step melds all flavors and achieves the signature warm, gooey texture.
- Garnish and Serve Warm
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Just before serving, scatter fresh basil leaves over the top to add a burst of color and bright herbal aroma. Serve immediately with your choice of crusty bread, crackers, or tortilla chips for dipping.
- Use low-moisture mozzarella to avoid excess water content, which can make the dip soggy.
- Allow the dip to cool slightly before serving to prevent burns and help flavors meld.
- For a spicy kick, increase red pepper flakes or add a dash of hot sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to maintain texture.
Serving Suggestions
This dip pairs beautifully with toasted baguette slices, crispy pita chips, or even fresh vegetable sticks like cucumber and bell peppers. It also makes a fantastic spread for sandwiches or burgers.
- For best results, roast the tomatoes until they just begin to burst, preserving their shape and sweetness.
- Make sure to evenly distribute the garlic and pesto to prevent overpowering any single bite.
- Fresh basil garnish added after baking preserves its vibrant color and herbal fragrance.
FAQs
- Can I use regular mozzarella instead of low-moisture mozzarella?
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It’s not recommended because regular mozzarella has higher moisture, which can make the dip watery. Low-moisture cheese melts better and holds texture.
- Is basil pesto necessary or can I substitute it?
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Basil pesto adds depth and authentic flavor, but you can substitute with fresh chopped basil and a drizzle of olive oil if pesto is unavailable.
- Can I prepare this dip ahead of time?
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Yes, you can roast tomatoes and mix the cheese base ahead, then assemble and bake just before serving to keep it fresh.
- What are good alternatives to bread or crackers for serving?
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Vegetable sticks like bell peppers, cucumbers, or zucchini slices make excellent gluten-free dipping options.
- How spicy is this dip?
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It has a mild touch of heat from red pepper flakes, but you can adjust according to your spice preference.
Caprese Dip Warm Appetizer
Equipment
- 1 2 quart baking dish or cast iron skillet
- 1 large bowl
- 1 oven
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
- 1/4 cup freshly grated Parmesan cheese
- Crusty bread crackers, or tortilla chips for serving
Instructions
- Preheat oven to 400°F and position the oven rack in the middle.
- Place 1 cup whole cherry tomatoes in a 2-quart baking dish or cast iron skillet and drizzle with olive oil.
- Top tomatoes with basil pesto, minced garlic, Kosher salt, and black pepper; toss to coat evenly.
- Bake tomatoes for 15 minutes until soft and fragrant.
- While tomatoes roast, in a large bowl, stir together sour cream and chopped basil.
- Add mozzarella, provolone, and Parmesan cheeses to the sour cream mixture and combine well.
- When tomatoes are done, add the cheese mixture to the baking dish and toss to combine.
- Slice remaining 1 cup of cherry tomatoes in half and arrange on top of the cheese.
- Return the dish to the oven and bake for an additional 20 minutes until cheese is melted, golden on top, and edges are bubbling.
- Remove from oven and top with fresh basil before serving. Serve warm with crusty bread, crackers, or chips.
Notes
- Serve immediately for best flavor and texture.
- Use homemade pesto or quality store-bought for best taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Can be reheated gently before serving.
