Caprese Dip Recipe

introduction

This Caprese Dip recipe is a warm, cheesy dip that tastes like a Caprese salad. It uses cherry tomatoes, pesto, fresh basil, and three kinds of cheese. If you like dips, try this easy guacamole recipe too.

why make this recipe

Make this dip for a quick party snack or a simple weeknight treat. It cooks fast and needs few steps. The flavors are fresh and familiar: tomato, basil, garlic, and melty cheese. Kids and adults both like it.

how to make Caprese Dip Recipe

Preheat the oven and roast tomatoes with pesto and garlic. Mix the cheeses and sour cream. Combine the roasted tomatoes and cheese, top with extra tomatoes, and bake until bubbly and golden. Finish with fresh basil and serve warm.

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 :

1. Preheat oven to 400°F and adjust the oven rack to the middle position.
2. Add 1 cup of whole cherry tomatoes to the bottom of a 2 quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, red pepper flakes, and salt and pepper to taste. Toss to coat the tomatoes. Bake for 15 minutes.
3. While they’re roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
4. When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
5. Bake for another 20 minutes, until the cheese is melted, top is slightly golden, and edges are bubbling. Top with fresh basil just before serving (not sooner). Serve with your favorite bread, chips, or crackers.

how to serve Caprese Dip Recipe

Serve the dip hot from the oven. Scoop with crusty bread, crackers, or tortilla chips. Offer small plates and napkins because the dip is warm and cheesy. Garnish with extra fresh basil for color and fresh taste.

how to store Caprese Dip Recipe

Cool the dip to room temperature. Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F until warm and bubbly, about 10–15 minutes. You can also reheat in a microwave in short bursts, stirring between each burst.

tips to make Caprese Dip Recipe

• Use ripe cherry tomatoes for the best flavor.
• Mince the garlic small so it roasts evenly.
• Let the dip sit for a couple of minutes after baking so it firms slightly and is easier to scoop.
• If you like spice, add a pinch more red pepper flakes.
• Use fresh basil for the best aroma and flavor.

variation (if any)

• Add a drizzle of balsamic glaze before serving for a sweet tang.
• Swap sour cream for Greek yogurt for a tangier dip.
• Add cooked, chopped chicken for a more filling appetizer.
• Use fresh bocconcini instead of low-moisture mozzarella for a creamier bite.

FAQs

Q: Can I make this dip ahead of time?
A: You can roast the tomatoes and mix the cheese ahead, then assemble and bake when ready. Store components in the fridge for up to one day.

Q: Is there a non-dairy version?
A: Try vegan cream cheese and dairy-free shredded cheeses. The taste will differ, but it still works well.

Q: Can I use canned tomatoes?
A: Fresh cherry tomatoes are best. Canned tomatoes have more liquid and change the texture.

Q: How do I keep the dip from getting watery?
A: Use low-moisture cheeses and drain excess tomato juices after roasting if needed. Let it cool a bit before serving to let juices settle.

Caprese Dip

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A warm, cheesy dip that tastes like a Caprese salad, featuring cherry tomatoes, pesto, fresh basil, and three kinds of cheese.

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Ingredients

Scale 1x2x3x

• 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
• ½ 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

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Instructions

1. Preheat oven to 400°F and adjust the oven rack to the middle position.
2. Add 1 cup of whole cherry tomatoes to a 2 quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, and salt and pepper to taste. Toss to coat the tomatoes. Bake for 15 minutes.
3. While they’re roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
4. When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
5. Bake for another 20 minutes, until the cheese is melted, top is slightly golden, and edges are bubbling. Top with fresh basil just before serving.

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Notes

Serve the dip hot with crusty bread, crackers, or tortilla chips. Cool the dip to room temperature if storing, and reheat before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 40mg