Caprese Dip with Roasted Cherry Tomatoes and a Melty Cheese Blend Recipe
This Caprese Dip is a delightful, oven-baked appetizer inspired by the classic Italian Caprese salad. It features roasted cherry tomatoes infused with garlic and basil pesto, combined with a creamy blend of mozzarella, provolone, parmesan, and sour cream. Served warm and bubbling with melted cheese, this dip pairs perfectly with crusty bread, crackers, or tortilla chips, making it an irresistible party favorite.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
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 (200°C) and adjust the oven rack to the middle position to ensure even baking.
- Prepare and roast tomatoes: Place 1 cup of whole cherry tomatoes at the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with basil pesto, minced garlic, kosher salt, black pepper, and optional red pepper flakes. Toss gently to coat the tomatoes evenly. Bake in the preheated oven for 15 minutes to roast and soften.
- Mix the cheese and herbs: While the tomatoes roast, combine sour cream and fresh chopped basil in a bowl. Add the cut mozzarella chunks, shredded provolone, and grated parmesan cheese, mixing until the cheeses are evenly distributed.
- Combine and add fresh tomatoes: After the tomatoes have finished roasting, add the cheese mixture to the baking dish and toss gently with the roasted tomatoes. Cut the remaining 1 cup of cherry tomatoes in half and arrange them evenly on top of the cheese mixture.
- Bake until bubbly: Return the baking dish to the oven and bake for an additional 20 minutes, or until the cheese is melted, the top is lightly golden, and the edges are bubbly.
- Garnish and serve: Remove from the oven and top with fresh basil just before serving. Serve warm with your choice of crusty bread, crackers, or tortilla chips for dipping.
Notes
- Use low-moisture mozzarella for a creamier dip and to prevent excess water.
- Adjust the seasoning and red pepper flakes based on your spice preference.
- Basil pesto can be homemade or store-bought; fresh pesto enhances the flavor.
- Ensure the baking dish or skillet is oven-safe before use.
- This dip is best served warm immediately after baking, but can be reheated gently.
- For a gluten-free option, serve with gluten-free crackers or vegetables.
