why make this recipe
Caprese Dip is a delightful twist on the classic Caprese salad, combining fresh ingredients and rich cheese into a warm, gooey dip. This dish is perfect for gatherings, parties, or just a cozy night in. Whether you’re entertaining guests or enjoying a casual night with family, this dip is sure to impress with its vibrant flavors and appealing presentation.
how to make Caprese Dip
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:
- Preheat the oven to 400°F and adjust the oven rack to the middle position.
- Place 1 cup of whole cherry tomatoes at 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.
- While the tomatoes are roasting, mix the sour cream and basil in a bowl. Add the fresh mozzarella, provolone, and parmesan cheese. Stir to combine.
- Once the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss gently to combine. Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
- Bake for another 20 minutes, until the cheese is melted, the top is slightly golden, and the edges are bubbling. Add fresh basil just before serving (not sooner).
- Serve warm with your favorite bread, chips, or crackers.
how to serve Caprese Dip
Serve this warm Caprese Dip in the baking dish or cast iron skillet right out of the oven. This not only looks great but also keeps the dip warm longer. Pair it with crusty bread, crunchy crackers, or crispy tortilla chips for dipping.
how to store Caprese Dip
If you have leftovers, let the dip cool completely and transfer it into an airtight container. Store it in the refrigerator for up to 3 days. When ready to eat, reheat gently in the oven or microwave until warmed through.
tips to make Caprese Dip
- Use fresh ingredients for the best flavor. Look for ripe cherry tomatoes and fresh basil.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- For a bit of heat, add some red pepper flakes into the tomato mixture before baking.
- Don’t skip the fresh basil on top; it adds a nice touch of freshness and color right before serving.
variation
If you want to mix things up, consider adding some cooked crumbled Italian sausage or diced bell peppers to the tomato and cheese mixture. You can also experiment with different cheeses like fontina or goat cheese for unique flavors.
FAQs
- Can I make this dip ahead of time?
Yes! You can prepare the dip a day in advance and store it in the refrigerator. Just bake it before serving. - What can I use instead of sour cream?
You can substitute Greek yogurt for sour cream for a slightly tangy taste and creamier texture. - Can I use different types of tomatoes?
Absolutely! While cherry tomatoes are best for this recipe, you can use halved grape tomatoes or even diced larger tomatoes. Just make sure to adjust the cooking time as needed.
Caprese Dip
Caprese Dip is a delightful twist on the classic Caprese salad, combining fresh ingredients and rich cheese into a warm, gooey dip. Perfect for gatherings and cozy nights, this dish impresses with vibrant flavors and appealing presentation.
Ingredients
For the Tomato Mixture
- 2 cups cherry tomatoes Use ripe 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 Adjust seasoning as desired
- 1 cup sour cream Can substitute Greek yogurt
- 1/2 cup fresh chopped basil Use fresh for best flavor
For the Cheese Mixture
- 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 For serving
Instructions
Preparation
- Preheat the oven to 400°F and adjust the oven rack to the middle position.
- Place 1 cup of whole cherry tomatoes at the bottom of 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.
Cooking
- Bake for 15 minutes.
- While the tomatoes are roasting, mix the sour cream and basil in a bowl. Add the fresh mozzarella, provolone, and parmesan cheese. Stir to combine.
- Once the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss gently to combine.
- Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
- Bake for another 20 minutes, until the cheese is melted, the top is slightly golden, and the edges are bubbling.
- Add fresh basil just before serving.
Notes
Serve the dip in the baking dish or cast iron skillet to keep it warm longer. Use fresh ingredients for the best flavor. Consider adding red pepper flakes for heat and don't skip the fresh basil on top.