Caprese Dip with Roasted Cherry Tomatoes and Melted Mozzarella Recipe
Introduction
This Caprese Dip is a warm, cheesy twist on the classic Italian salad. Combining roasted cherry tomatoes, layers of melty cheese, and fresh basil, it’s perfect for sharing with friends or as a party appetizer. Ready in just 40 minutes, it’s sure to be a crowd-pleaser.
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
- Step 1: Preheat your oven to 400°F and position the oven rack in the middle.
- 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 and add pesto, minced garlic, salt, pepper, and a pinch of red pepper flakes. Toss gently to coat the tomatoes evenly. Bake for 15 minutes.
- Step 3: While the tomatoes roast, mix sour cream and chopped basil in a bowl. Add the mozzarella chunks, shredded provolone, and parmesan cheese, stirring to combine.
- Step 4: Remove the roasted tomatoes from the oven, add the cheese mixture, and toss gently to combine. Slice the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese layer.
- Step 5: Return the dish to the oven and bake for another 20 minutes, until the cheese melts, the top starts turning golden, and the edges bubble. Sprinkle fresh basil over the top just before serving.
- Step 6: Serve warm with crusty bread, crackers, or tortilla chips and enjoy!
Tips & Variations
- For extra heat, increase the red pepper flakes or serve with spicy chips.
- Use homemade basil pesto for a more vibrant flavor.
- Substitute sour cream with Greek yogurt for a tangier dip.
- Try adding a splash of balsamic vinegar before baking for a sweet contrast.
- For a vegetarian option, ensure your cheeses do not contain animal rennet.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warm and bubbly, or microwave in short bursts, stirring in between.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip ahead of time?
You can assemble the dip a few hours ahead and keep it covered in the refrigerator. Bake just before serving to ensure the cheese melts perfectly and the flavors are fresh.
What can I use if I don’t have a cast iron skillet?
A 2-quart baking dish or any oven-safe casserole dish will work well for this recipe.
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Caprese Dip with Roasted Cherry Tomatoes and Melted Mozzarella Recipe
- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
A delicious and creamy Caprese Dip that combines roasted cherry tomatoes, basil pesto, and a blend of melted cheeses for a crowd-pleasing appetizer. Perfectly baked until golden and bubbly, this dip is served warm alongside crusty bread, crackers, or tortilla chips.
Ingredients
Roasted Tomatoes
- 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
- 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
- Preheat the Oven: Preheat your oven to 400°F and position the oven rack in the middle to ensure even cooking.
- Roast Cherry Tomatoes: 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, red pepper flakes, salt, and black pepper. Toss gently to coat all the tomatoes evenly. Bake for 15 minutes to soften and infuse the tomatoes with flavor.
- Prepare Cheese Mixture: While the tomatoes are roasting, combine the sour cream and fresh chopped basil in a bowl. Add the mozzarella chunks, shredded provolone, and freshly grated parmesan cheese, mixing thoroughly until well combined.
- Combine Tomatoes and Cheese: Once the tomatoes finish roasting, add the cheese mixture to the baking dish with the tomatoes. Toss them together to mix well. Cut the remaining 1 cup of cherry tomatoes in half and arrange them evenly on top of the cheese mixture.
- Final Bake: Return the dish to the oven and bake for an additional 20 minutes. Bake until the cheese has melted fully, the top is slightly golden, and the edges are bubbling.
- Garnish and Serve: Remove from the oven and garnish with fresh basil just before serving. Serve the warm dip with crusty bread, crackers, or tortilla chips for dipping.
Notes
- Use low-moisture mozzarella for best melting results and less moisture in the dip.
- If you prefer a spicier dip, increase the red pepper flakes slightly.
- Fresh basil added after baking preserves its vibrant flavor and color.
- For a lighter version, substitute sour cream with Greek yogurt.
- This dip can be made ahead and refrigerated, but for best texture, reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: Caprese dip, roasted tomato dip, cheesy dip, basil pesto dip, Italian appetizer, party dip, baked cheese dip
