Ingredients
Scale
- 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