Why Make This Recipe
Caprese Dip is a delicious and easy dish that brings the classic flavors of the traditional Caprese salad into a warm and cheesy experience. This dip is perfect for gatherings, parties, or just a cozy night in. It’s colorful, full of flavor, and sure to impress your friends and family!
How to Make Caprese Dip
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
Directions
- Preheat your oven to 400°F and adjust the oven rack to the middle position.
- Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, and a pinch of salt and pepper. Toss to coat the tomatoes well.
- Bake the tomatoes for 15 minutes.
- While the tomatoes are roasting, mix together the sour cream and chopped basil in a bowl.
- Add the fresh mozzarella, provolone, and parmesan to the bowl and stir until well combined.
- Once the tomatoes are roasted, add the cheese mixture to the dish and gently toss with the tomatoes.
- Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
- Bake for another 20 minutes, or until the cheese is melted, the top is slightly golden, and the edges are bubbling.
- Just before serving, top with some fresh basil. Serve with your favorite bread, chips, or crackers.
How to Serve Caprese Dip
Caprese Dip is best enjoyed warm and gooey. Serve it right from the oven with slices of crusty bread, crunchy crackers, or tortilla chips for dipping. You can also add extra fresh basil on top for an added touch of flavor!
How to Store Caprese Dip
If you have any leftovers, let the dip cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply pop it back in the oven until it’s warm and bubbly again.
Tips to Make Caprese Dip
- Use ripe cherry tomatoes for the best flavor.
- Feel free to adjust the amount of garlic and pesto to your taste.
- Adding a sprinkle of red pepper flakes can give it a nice kick.
- Make sure to not overbake the dip to keep the cheese creamy.
Variation
For a different twist, try adding some cooked Italian sausage or diced bell peppers to the mix before baking. You can also use a blend of different cheeses for more flavor!
FAQs
1. Can I make Caprese Dip ahead of time?
Yes! You can prepare the ingredients ahead of time and assemble the dip in the baking dish. Just cover it and store it in the fridge until you’re ready to bake it.
2. Can I use different types of cheese?
Absolutely! Feel free to experiment with other cheeses like mozzarella di bufala, gouda, or even feta for a different flavor.
3. Is there a way to make this dip healthier?
You can use Greek yogurt instead of sour cream, and limit the amount of cheese used. Adding more veggies can also boost the nutritional value!
Caprese Dip
Ingredients
Dip Ingredients
- 2 cups cherry tomatoes Use ripe cherry tomatoes for the best flavor.
- 1 Tablespoon olive oil
- 2 Tablespoons basil pesto homemade or store bought
- 5 cloves garlic (minced) Feel free to adjust the amount to taste.
- Kosher salt and black pepper to taste
- 1 cup sour cream Greek yogurt can be used for a healthier option.
- 1/2 cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese (cut into chunks)
- 8 ounces shredded provolone cheese Feel free to experiment with different cheeses.
- 1/4 cup freshly grated parmesan cheese
- Crusty bread, crackers, or tortilla chips for serving Serve warm for best flavor.
Serving Suggestions
- Extra fresh basil for topping Adds an extra touch of flavor.
Instructions
Preparation
- Preheat your oven to 400°F and adjust the oven rack to the middle position.
- Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, and a pinch of salt and pepper. Toss to coat the tomatoes well.
Baking
- Bake the tomatoes for 15 minutes.
- While the tomatoes are roasting, mix together the sour cream and chopped basil in a bowl.
- Add the fresh mozzarella, provolone, and parmesan to the bowl and stir until well combined.
- Once the tomatoes are roasted, add the cheese mixture to the dish and gently toss with the tomatoes.
- Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
- Bake for another 20 minutes, or until the cheese is melted, the top is slightly golden, and the edges are bubbling.
Serving
- Just before serving, top with some fresh basil. Serve with your favorite bread, chips, or crackers.