Description

This warm and cheesy Caprese Dip is a delightful appetizer perfect for summer gatherings. Featuring roasted cherry tomatoes flavored with basil pesto and garlic, combined with a blend of creamy cheeses and fresh basil, it offers a luscious and comforting dip experience. Serve it with crusty bread, crackers, or tortilla chips for an irresistible start to any meal or party.

Ingredients

Roasted 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 and Cream 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
¼ cup freshly grated parmesan cheese

To Serve

Crusty bread, crackers, or tortilla chips

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Instructions

Preheat and prepare tomatoes: Preheat your oven to 400°F (205°C) and position the oven rack in the middle. Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, then add the basil pesto, minced garlic, red pepper flakes, salt, and black pepper. Toss the tomatoes gently until evenly coated.
Roast tomatoes: Bake the tomato mixture for 15 minutes, allowing the tomatoes to soften and the flavors to meld.
Mix cheeses and basil cream: While the tomatoes roast, combine the sour cream and ½ cup of fresh chopped basil in a mixing bowl. Add the mozzarella chunks, shredded provolone, and parmesan cheese, stirring gently to combine all ingredients evenly.
Combine and top: Once the tomatoes finish roasting, add the cheese and cream mixture to the baking dish with the roasted tomatoes. Toss everything to combine well. Slice the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture evenly.
Bake until bubbly and golden: Return the baking dish to the oven and bake for an additional 20 minutes, or until the cheese is melted, the top is slightly golden, and the edges are bubbling.
Garnish and serve: Remove the dip from the oven and sprinkle fresh basil leaves on top just before serving. Serve warm with crusty bread, crackers, or tortilla chips to enjoy this rich and flavorful appetizer.

Notes

Use fresh basil pesto for the best flavor, but store-bought works fine in a pinch.
Low-moisture mozzarella is preferred to avoid excess water in the dip.
If you like a bit of heat, add red pepper flakes along with the garlic when roasting tomatoes.
This dip can be prepared a few hours ahead and baked just before serving to save time.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian