Caprese Dip Recipe

Why You’ll Love This Recipe

I love this recipe because it transforms simple caprese ingredients into a hot, melty dip that feels special without being complicated. I also like how the roasted tomatoes add sweetness and depth while the cheese becomes gooey and rich. I enjoy serving it at gatherings because it stays warm and inviting, making it perfect for sharing.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

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

Directions

I start by preheating the oven to 400°F and placing the rack in the middle position. I add 1 cup of whole cherry tomatoes to a baking dish or cast iron skillet, then drizzle them with olive oil. I mix in pesto, garlic, salt, and black pepper, tossing everything so the tomatoes are well coated.

Next, I roast the tomatoes for about 15 minutes until they become soft and slightly blistered. While they roast, I mix sour cream with chopped basil in a bowl, then I add the mozzarella, provolone, and parmesan cheese.

Once the tomatoes are ready, I stir the cheese mixture into the roasted tomatoes until everything starts to combine. I slice the remaining cherry tomatoes in half and place them on top for extra freshness.

Then I bake everything again for about 20 minutes until the cheese is melted, bubbly, and slightly golden on top. I finish by adding fresh basil right before serving and I serve it warm with bread, crackers, or chips.

Servings And Timing

I prepare this recipe in about 40 minutes total. I usually get around 10 servings, depending on how big I make each scoop and what I serve it with.

Variations

I like adding a pinch of red pepper flakes when I want a little heat. I sometimes use burrata instead of part of the cheese mix for an extra creamy texture. I also enjoy swapping pesto flavors, like sun-dried tomato pesto, for a deeper taste. For a lighter version, I reduce the cheese slightly and add more fresh tomatoes on top.

Storage/Reheating

I store leftover dip in an airtight container in the refrigerator for up to 3 days. I reheat it in the oven until warm and bubbly again, or I microwave small portions if I’m in a hurry. I find the flavors deepen overnight, so it still tastes great the next day.

FAQs

Can I make this dip ahead of time?

I like preparing the tomato base and cheese mixture ahead, then I bake it just before serving for the best texture.

What cheese works best for this recipe?

I usually stick with mozzarella, provolone, and parmesan because they melt well and give a balanced flavor.

Can I use fresh mozzarella instead of low-moisture?

I sometimes use fresh mozzarella, but I make sure to drain it well so the dip doesn’t become watery.

What should I serve with caprese dip?

I usually serve it with crusty bread, crackers, or tortilla chips for dipping.

Can I add meat to this dip?

I sometimes add cooked bacon or prosciutto for a salty, savory twist.

Conclusion

I enjoy making this caprese dip because it combines simple ingredients into something warm, cheesy, and full of flavor. I like how it feels both fresh and indulgent at the same time, making it a reliable choice for parties, holidays, or cozy nights in.

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