Name: Caprese Dip with Roasted Cherry Tomatoes and Melted Mozzarella Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 1 cup sour cream; 1/2 cup fresh chopped basil (plus more for topping); 8 ounces low-moisture mozzarella cheese, cut into chunks; 8 ounces shredded provolone cheese; 1/4 cup freshly grated parmesan cheese; Crusty bread, crackers, or tortilla chips

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Introduction

This Caprese Dip is a warm, cheesy delight that combines the fresh flavors of cherry tomatoes, basil, and three types of cheese. Perfect for sharing, it’s an irresistible appetizer that pairs wonderfully with crusty bread or crunchy crackers.

An oval white baking dish filled with a baked cheesy dip that has a creamy, slightly browned surface topped with halved bright red cherry tomatoes and scattered chopped green herbs. Surrounding the dish are golden toasted bread slices with a crunchy texture placed on a wooden board and some loose on the white marbled surface. A fresh green basil leaf sprig is placed near the dish, adding a touch of color contrast. The scene includes a bunch of cherry tomatoes on the vine to the left and a salt and pepper shaker set on the right side, all against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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 the oven to 400°F and position the rack in the middle of the oven.
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 the basil pesto, minced garlic, salt, pepper, and red pepper flakes to taste. Toss gently to coat the tomatoes evenly.
Step 3: Bake the tomatoes for 15 minutes until they start to soften and release their juices.
Step 4: While the tomatoes roast, combine the sour cream and chopped fresh basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan to this mixture and stir gently.
Step 5: When the tomatoes are done, mix the cheese and sour cream mixture with the roasted tomatoes in the baking dish. Cut the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese layer.
Step 6: Return the dish to the oven and bake for an additional 20 minutes. The cheese should be melted, the top slightly golden, and the edges bubbling.
Step 7: Remove from oven and sprinkle fresh basil over the top just before serving. Serve warm with crusty bread, crackers, or tortilla chips.

Tips & Variations

Use fresh, ripe cherry tomatoes for the best flavor and sweetness.
If you like a little heat, add crushed red pepper flakes to the cheese mixture.
For a lighter version, substitute half of the sour cream with Greek yogurt.
Swap provolone with fontina or mozzarella for a different cheese blend.
Serve immediately for the best texture and flavor; leftovers may become watery.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, stirring occasionally. Note that the dip may become a bit watery after refrigeration; stirring well helps recombine the ingredients.

How to Serve

In a white bowl, there is a creamy, cheesy dip with fresh green herbs mixed throughout, topped with bright red halved cherry tomatoes scattered around. The dip has a smooth, melted cheese layer that stretches as a toasted golden-brown slice of bread is lifted from the bowl by a woman's hand. The bread has a crisp texture with visible air holes and a slightly oily surface. The white marbled background makes the colors of the dip and tomatoes pop, and the overall dish looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

You can prepare the tomato and cheese mixtures ahead but it’s best to bake just before serving to keep the dip fresh and maintain its ideal texture.

What can I use if I don’t have basil pesto?

If you don’t have basil pesto, you can use finely chopped fresh basil mixed with olive oil and a little garlic as a substitute. Alternatively, store-bought pesto works perfectly as well.