Caprese Dip with Roasted Cherry Tomatoes and Melted Mozzarella Recipe

Introduction

This Caprese Dip is a warm, cheesy twist on the classic Italian salad. Roasted cherry tomatoes, fresh basil, and a blend of cheeses come together to create a perfect appetizer for any gathering. Serve it with crusty bread or crackers for an irresistible treat.

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 the 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 add basil pesto, minced garlic, kosher salt, black pepper, and red pepper flakes if desired. Toss gently to coat the tomatoes well.
3. Step 3: Bake the tomatoes for 15 minutes until softened and fragrant.
4. Step 4: Meanwhile, combine the sour cream and chopped fresh basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan cheese. Stir to combine.
5. Step 5: Remove the roasted tomatoes from the oven and add the cheese mixture to the dish. Toss everything together gently to mix.
6. Step 6: Cut the remaining 1 cup of cherry tomatoes in half and arrange them evenly on top of the cheese blend.
7. Step 7: Return the dish to the oven and bake for an additional 20 minutes, until the cheese is melted, the top is slightly golden, and the edges are bubbling.
8. Step 8: Remove from the oven and garnish with fresh basil just before serving. Enjoy warm with crusty bread, crackers, or tortilla chips.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the cheese mixture before baking.
• Use fresh mozzarella balls (bocconcini) for a creamier texture if desired.
• Swap provolone for fontina or gouda for a different cheese profile.
• If you prefer a smoother dip, blend the cheese mixture before adding to the tomatoes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dip is best enjoyed fresh but can be reheated for a comforting snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

You can prepare the tomato and cheese mixture ahead and store separately in the fridge, then assemble and bake just before serving for the best texture.

What can I serve with Caprese Dip?

This dip pairs perfectly with crusty bread, pita chips, tortilla chips, or assorted crackers for a crowd-pleasing appetizer.

Caprese Dip with Roasted Cherry Tomatoes and Melted Mozzarella Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Caprese Dip recipe is a delightful and savory appetizer that combines roasted cherry tomatoes, a blend of creamy cheeses, fresh basil, and basil pesto for a flavorful, cheesy dip. Easy to prepare and perfect for gatherings, it’s served warm with crusty bread, crackers, or tortilla chips.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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 Oven: Preheat your oven to 400°F and position the oven rack in the middle to ensure even cooking.
2. Prepare and Roast Tomatoes: 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 basil pesto, minced garlic, red pepper flakes, and season with kosher salt and black pepper. Gently toss to evenly coat the tomatoes. Place in the oven and bake for 15 minutes until the tomatoes start to soften and release their juices.
3. Mix Cheese and Basil: While the tomatoes roast, combine sour cream and freshly chopped basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan cheese; stir until well mixed.
4. Combine and Layer: Once the tomatoes are roasted, add the cheese mixture directly into the baking dish with the tomatoes. Toss gently to combine the ingredients. Slice the remaining cup of cherry tomatoes in half and arrange them on top of the cheesy tomato mixture for added freshness and texture.
5. Bake Again: Return the baking dish to the oven and bake for an additional 20 minutes. The cheese should melt completely, the top should become slightly golden, and the edges should bubble, indicating it’s hot and ready to serve.
6. Finish and Serve: Remove from the oven and immediately top with fresh basil leaves—not before baking to preserve their vibrant flavor. Serve hot with your choice of crusty bread, crackers, or tortilla chips for dipping.

Notes

• Use low-moisture mozzarella to prevent excess liquid in the dip.
• For a spicier dip, increase red pepper flakes according to taste.
• Make sure not to add fresh basil before baking to keep its bright color and flavor intact.
• This dip can be prepared ahead by chopping ingredients and mixing, then assembled and baked just before serving.
• Use a cast iron skillet for even heat distribution and a rustic presentation.

Keywords: Caprese Dip, cheesy dip, roasted tomatoes, appetizer recipe, Italian dip, baked dip, basil pesto dip