Description
This delicious Caprese Dip is a warm and cheesy appetizer inspired by the classic Italian Caprese salad. With roasted cherry tomatoes, a creamy blend of sour cream and cheeses, fresh basil, and a hint of garlic and pesto, this dip is perfect for parties or casual gatherings. Serve it with crusty bread, crackers, or tortilla chips for a crowd-pleasing treat.
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
- A pinch of red pepper flakes
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
To Serve
- Crusty bread, crackers, or tortilla chips
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even cooking.
- Prepare Tomatoes: Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle the olive oil over the tomatoes, then add the basil pesto, minced garlic, a pinch of red pepper flakes, and season with kosher salt and black pepper. Toss gently to coat all the tomatoes evenly.
- Roast Tomatoes: Bake the tomatoes for 15 minutes until they are softened and starting to burst, releasing their juices.
- Mix Cheese and Herbs: While the tomatoes roast, combine the sour cream and fresh chopped basil in a bowl. Add the chunks of mozzarella, shredded provolone, and grated parmesan to this mixture, stirring well to combine all ingredients.
- Combine and Top: Once the tomatoes are roasted, add the cheese mixture to the baking dish and toss everything together gently. Slice the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
- Bake Again: Return the baking dish to the oven and bake for another 20 minutes. Bake until the cheese is melted, the top is slightly golden, and the edges are bubbly.
- Garnish and Serve: Just before serving, sprinkle fresh basil on top of the dip. Serve warm with crusty bread, crackers, or tortilla chips for dipping.
Notes
- You can use store-bought basil pesto or make your own for fresher flavor.
- Use a cast iron skillet or an oven-safe baking dish for best roasting results.
- For a spicier version, increase the red pepper flakes according to taste.
- Leftovers can be refrigerated and reheated; add a little olive oil to refresh the dip when reheating.
