Caprese Dip Recipe

Introduction

This Caprese Dip brings all the classic flavors of a Caprese salad into a warm, cheesy appetizer that’s perfect for sharing. Roasted tomatoes, fresh basil, and three kinds of cheese combine for a rich and satisfying dip. It’s easy to prepare and sure to impress at any gathering.

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
• ¼ cup freshly grated parmesan cheese
• Crusty bread, crackers, or tortilla chips for serving

Instructions

1. Step 1: Preheat your oven to 400°F and position the oven rack in the middle.
2. Step 2: Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, then top with pesto, minced garlic, kosher salt, black pepper, and red pepper flakes if using. Toss gently to coat the tomatoes evenly.
3. Step 3: Bake the tomatoes for 15 minutes until they begin to soften and release juices.
4. Step 4: While the tomatoes roast, mix the sour cream with the fresh chopped basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan, stirring to combine.
5. Step 5: Remove the baking dish from the oven. Add the cheese mixture to the roasted tomatoes and toss gently to combine.
6. Step 6: Slice the remaining 1 cup of cherry tomatoes in half and arrange them over the cheese mixture.
7. Step 7: Return the dish to the oven and bake for another 20 minutes, until the cheese is melted, bubbling, and the top is lightly golden.
8. Step 8: Remove from oven and sprinkle with fresh basil just before serving. Serve warm with crusty bread, crackers, or tortilla chips.

Tips & Variations

• For extra creaminess, stir a tablespoon of cream cheese into the cheese mixture before baking.
• Try adding a pinch of red pepper flakes for a subtle kick.
• Use fresh mozzarella if you prefer a softer texture, but low-moisture mozzarella holds up better during baking.
• Swap out basil pesto for sun-dried tomato pesto for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts to avoid overcooking the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the point before the final bake. Cover and refrigerate it, then bake just before serving to maintain freshness and melty texture.

What can I serve with Caprese Dip?

This dip pairs wonderfully with crusty bread, assorted crackers, tortilla chips, or even vegetable sticks like cucumber and bell peppers for a lighter option.

Caprese Dip Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This Caprese Dip is a deliciously warm and cheesy appetizer inspired by the classic Italian Caprese salad. Roasted cherry tomatoes, fragrant basil pesto, and a blend of mozzarella, provolone, and parmesan cheeses combine for a creamy, flavorful dip. Perfect for parties or cozy gatherings, this dip pairs beautifully with crusty bread, crackers, or tortilla chips.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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, to taste
• Black pepper, to taste
• Red pepper flakes, 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

1. Preheat the Oven: Set your oven to 400°F (205°C) and place the rack in the middle position to ensure even cooking for the dip.
2. Prepare Tomato Base: Place 1 cup of whole cherry tomatoes in a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, add basil pesto, minced garlic, red pepper flakes, kosher salt, and black pepper. Toss gently to coat the tomatoes evenly.
3. Roast Tomatoes: Bake the coated tomatoes for 15 minutes until they start to soften and release their juices, adding depth of flavor.
4. Mix Cheese and Herbs: While the tomatoes roast, combine sour cream and chopped fresh basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan cheese, stirring gently to combine the mixture.
5. Combine and Layer: Once roasted, add the cheese mixture directly to the tomatoes in the baking dish and toss lightly to combine. Slice the remaining 1 cup of cherry tomatoes in half and arrange them neatly on top of the cheese layer.
6. 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 becomes slightly golden, and the edges are bubbly.
7. Garnish and Serve: Remove from the oven and sprinkle fresh basil on top just before serving. Serve warm with crusty bread, crackers, or tortilla chips for dipping.

Notes

• If you prefer a milder dip, omit the red pepper flakes or use less.
• Homemade basil pesto adds fresh flavor but store-bought works fine for convenience.
• Use a cast iron skillet for even heat distribution, but any oven-safe baking dish will work.
• This dip can be prepared ahead by assembling and refrigerating before baking; just add a few extra minutes of baking time if cold from the fridge.
• For a gluten-free option, serve with gluten-free crackers or vegetables instead of bread.

Keywords: Caprese Dip, Cheesy Tomato Dip, Italian Appetizer, Roasted Tomato Dip, Party Dip, Basil Pesto Dip