Caprese Dip Warm Appetizer
This warm Caprese dip combines fresh basil, roasted cherry tomatoes, and a blend of cheeses for a flavorful summer appetizer perfect for serving with bread or crackers.
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.