This Caprese dip is fresh, creamy, and easy to make. It mixes roasted cherry tomatoes, cheeses, sour cream, and basil. The dip is great for a snack, party, or quick appetizer. If you enjoy simple breads with dips, try pairing it with these Cottage Cheese Chips for a full party spread.
Table of Contents
Why make this recipe
Make this recipe because it is quick, full of flavor, and needs few ingredients. You get roasted tomatoes and melted cheese in one dish. It works well for guests or a family snack. It also pairs with many mains and sides.
How to make Caprese Dip
Follow the steps below to make this 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 oven to 400°F and adjust the oven rack to the middle position. 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. While they’re roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan. 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. 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.
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Caprese Dip
This Caprese dip is fresh, creamy, and easy to make, featuring roasted cherry tomatoes, cheeses, sour cream, and basil. It’s perfect for a snack, party, or quick appetizer.
- Total Time: 50 minutes
- Yield: 4 servings 1x
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
- Preheat oven to 400°F and adjust the oven rack to the middle position.
- 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.
- While they’re roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
- 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.
- 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.
Notes
Use low-moisture mozzarella to avoid extra water in the dip. Let the roasted tomatoes drain a little before mixing with cheese to keep the dip from getting soggy. Add red pepper flakes for heat, or skip them for a milder dip. Add fresh basil right before serving so it stays bright and green.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
How to serve Caprese Dip
Serve hot from the oven with crusty bread, crackers, or tortilla chips. Use a spoon to scoop the dip onto plates or directly onto bread slices. This dip also works as a side for grilled meats or a simple sandwich topping. For a hearty meal, try it with grilled steak or other mains like a beef bavette steak.
How to store Caprese Dip
Cool the dip to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F until warm and bubbly, or microwave in short bursts until heated through. Do not leave the dip at room temperature for more than two hours.
Tips to make Caprese Dip
- Use low-moisture mozzarella to avoid extra water in the dip.
- Let the roasted tomatoes drain a little before mixing with cheese to keep the dip from getting soggy.
- Add red pepper flakes for heat, or skip them for a milder dip.
- Add fresh basil right before serving so it stays bright and green.
Variations
- Add chopped sun-dried tomatoes for a deeper tomato flavor.
- Swap sour cream for Greek yogurt for a tangier dip.
- Mix in a little cream cheese for extra creaminess.
- Use a blend of Italian cheeses or add a bit of fresh mozzarella balls for texture.
FAQs
Q: Can I make this dip ahead of time?
A: You can roast the tomatoes and mix the cheese ahead, but bake the full dip just before serving for best texture.
Q: Can I use regular tomatoes instead of cherry tomatoes?
A: Yes. Cut them into small pieces and roast until they soften. Watch the baking time.
Q: Is there a dairy-free version?
A: Use dairy-free cream and cheese alternatives and follow the same steps. Texture will differ but flavor stays similar.
Q: How do I reheat leftovers?
A: Reheat in a 350°F oven until warm, or microwave in short bursts, stirring between heating.
Conclusion
This Caprese dip is simple and fast. It has roasted tomatoes, melted cheeses, and fresh basil. Serve it warm with bread or chips for a tasty snack or starter.
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