Ingredients
Roasted Tomato Base
- 2 cups cherry tomatoes (divided into 1 cup whole and 1 cup halved)
- 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
Cheese Mixture
- 1 cup sour cream
- 1/2 cup fresh chopped basil (divided for mixing and topping)
- 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
Instructions
- Preheat Oven and Prepare Tomatoes: Preheat your oven to 400°F (204°C) and place the oven rack in 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, then add basil pesto, minced garlic, red pepper flakes, kosher salt, and black pepper. Toss gently to coat the tomatoes evenly. Bake this mixture for 15 minutes to roast and soften the tomatoes while infusing flavors.
- Mix Cheese and Herb Base: While the tomatoes roast, stir together the sour cream and 1/2 cup fresh chopped basil in a mixing bowl. Add the chunks of fresh mozzarella, shredded provolone, and grated parmesan cheese to the sour cream and basil mixture, blending thoroughly to combine all the cheeses and herbs.
- Combine and Layer: When the tomatoes have finished roasting, remove the dish from the oven and add the cheese mixture directly to the roasted tomatoes. Toss gently to combine all components evenly. Next, cut the remaining 1 cup of cherry tomatoes in half and arrange them in an even layer over the top of the cheese and tomato mixture.
- Bake the Dip: Return the baking dish to the oven and bake for another 20 minutes. The cheese should melt fully, with the top turning slightly golden and the edges bubbling nicely. This step ensures the dip is hot, melted, and perfectly melded in flavor.
- Finish and Serve: Just before serving, sprinkle fresh basil over the hot dip to preserve its vibrant flavor and color. Serve immediately with crusty bread, crackers, or tortilla chips for dipping and enjoy the warm, creamy Caprese Dip.
Notes
- For a spicier kick, increase the amount of red pepper flakes in the roasted tomato base.
- Make sure not to add fresh basil before baking as it wilts and loses its bright flavor; add it only before serving.
- This dip is best served warm; reheat gently if needed.
- Low-moisture mozzarella is preferred to avoid excess water in the dip.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
